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Smokey Romesco Dip

Smokey Romesco Dip

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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!

See Also

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

Smokey Romesco Dip

Annie Garcia
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.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Sauce

Ingredients
  

  • 12 Ounce jar of roasted bell peppers drained – or if you want to roast 2 yourself, click the link above
  • 1 Garlic clove
  • 3/4 Cups toasted almonds you can buy pre-toasted almonds, or toast them yourself
  • 2 Teaspoons tomato paste
  • 2.5 Teaspoons smoked paprika heaping teaspoons if you're like me and love smoked paprika
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons fresh parsley for me this is two big pinches of parsley
  • Generous pinch of salt
  • Up to ½ Cup olive oil depending on your preference for texture

Instructions
 

  • Add the bell peppers, garlic, almonds, tomato paste, smoked paprika, lemon juice, parsley, and salt in a food processor and pulse.
  • Gradually drizzle in olive oil to desired consistency.

 

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