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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


  • 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


  • 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.