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

Rating: Unrated

Be the first to rate & review!

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

EatingWell Test Kitchen

Gallery

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.)

Advertisement

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

Per Serving:

130 calories; 7.7 g total fat; 337 mg sodium. 9 g carbohydrates; 2.8 g protein; Full Nutrition

Exchanges:

1 1/2 vegetable, 1 1/2 fat

Reviews

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Account

More