Name: Smokey Romesco Dip
Prep time: 5 min
Total time: 5 min
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)

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.

Ingredients

Scale

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)

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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.

Prep Time: 5 minutes
Category: Appetizer, Sauce