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
Units
Scale
- 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)
Instructions
- 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.)
- 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.
- With the processor running, gradually drizzle in olive oil until the dip reaches your preferred consistency — chunky and rustic or smooth and creamy.
- 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