Smokey Romesco Dip

Make this smokey romesco dip to serve with fresh veggies, pita or a main dish of grilled meats or seafood. The options really are endless.

Romesco is a smokey red pepper sauce that originated in the Catalonia region of Spain, and it’s deservedly become a staple akin to pesto in kitchens everywhere. It’s smokey, rustic, savory, a little tangy, creamy, and so delicious. I am not exaggerating when I say I always have a jar of homemade romesco in my fridge!

In fact, sometimes I plan my meals as an excuse to just eat romesco in some form. I love to double the below recipe and make a big batch on Sundays to use throughout the week on grilled meats or fish, as a dip for crudités or chips, nestled into a grain bowl, or simply spread onto a toasted or gilled baguette slice – my favorite. Romesco has many variations, and this is my take on the delicious classic. Historically, people have thrown stale bread into the recipe for added texture, but I find that the below combination works perfectly, with the added benefit of being a bit healthier. In the peak of Summer, when bell peppers are in season, I’ll roast them myself – the rest of the year, however, I simply use jarred roasted bell peppers, which are picked, fire roasted, and jarred when they are in the peak of their season. As a note, my recipe calls for smoked paprika, which is available in most grocery stores, and it adds a very distinct and fabulous flavor – so definitely use it if you can!

Want to roast your own peppers? Click here for the recipe.

Smokey Romesco Dip

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5 from 2 reviews

• Author: Annie Garcia
• Total Time: 5 minutes
• Yield: About 1 1/2 cups 1x

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Description

Make this smokey romesco dip to serve with fresh veggies, pita or a main dish of grilled meats or seafood. The options really are endless.

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Ingredients

Units USM Scale 1x2x3x

• 1 (12 oz) jar roasted red bell peppers, drained (or 2 fresh red bell peppers, roasted and peeled yourself)
• 1 garlic clove
• 3/4 cup toasted almonds (pre-toasted or toast in a dry skillet over medium heat until golden)
• 2 tsp tomato paste
• 2 1/2 tsp smoked paprika (use heaping teaspoons if you love smoky flavor)
• 3 tbsp fresh lemon juice
• 2 tbsp fresh parsley
• Generous pinch of salt
• Up to 1/2 cup olive oil (adjust to your preferred texture)

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Instructions

1. To roast your own peppers: char 2 red bell peppers directly over a gas flame or under the broiler, turning, until blackened all over. Place in a covered bowl for 10 minutes to steam, then peel away the charred skin, remove the seeds, and roughly chop. (Skip this step if using jarred peppers.)
2. Add the bell peppers, garlic, almonds, tomato paste, smoked paprika, lemon juice, parsley, and salt to a food processor. Pulse until combined but still a little textured.
3. With the processor running, gradually drizzle in olive oil until the dip reaches your preferred consistency — chunky and rustic or smooth and creamy.
4. Taste and adjust salt, lemon juice, or smoked paprika as needed. Serve immediately or refrigerate in an airtight container for up to one week.

Notes

Smoked paprika is what gives romesco its distinctive depth — use it generously. For jarred peppers, choose fire-roasted if possible; they add extra smokiness. A splash more lemon brightens the whole dip if it tastes flat.

• Prep Time: 5 minutes
• Category: Appetizer, Sauce

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