Quick Romesco Dip

Name: Quick Romesco Dip
Total time: 15 min
Ingredients: 1 12-ounce jar roasted red peppers, rinsed; ⅓ cup slivered almonds, toasted (see Tip); 3 tablespoons coarsely chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar; 1 clove garlic, halved; ¼ teaspoon freshly ground pepper; ⅛ teaspoon salt

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Try this Spanish-inspired roasted red pepper dip recipe on slices of toasted baguette or as an accompaniment to grilled chicken or steak. Source: EatingWell Magazine, May/June 2014

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Ingredients

1 12-ounce jar roasted red peppers, rinsed
⅓ cup slivered almonds, toasted (see Tip)
3 tablespoons coarsely chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 clove garlic, halved
¼ teaspoon freshly ground pepper
⅛ teaspoon salt

Directions

Step 1

Pulse peppers, almonds, parsley, oil, vinegar, garlic, pepper and salt in a food processor until finely chopped together. (This should have a chunky consistency, rather than smooth.)

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Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

Serving Size: 1/4 cup

Per Serving:

130 calories; 7.7 g total fat; 0.9 g saturated fat; 337 mg sodium. 57 mg potassium; 9 g carbohydrates; 0.8 g fiber; 2.8 g protein; 893 IU vitamin a iu; 5 mg vitamin c; 5 mcg folate; 35 mg calcium; 1 mg iron; 17 mg magnesium;

Exchanges:

1 1/2 vegetable, 1 1/2 fat

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