Quick Romesco Dip

Quick Romesco Dip

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From: EatingWell Magazine, May/June 2014

Try this Spanish-inspired roasted red pepper dip recipe on slices of toasted baguette or as an accompaniment to grilled chicken or steak.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

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  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.)
  • 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 information

  • Serving size: ¼ cup
  • Per serving: 130 calories; 8 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 3 g protein; 5 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 893 IU vitamin A; 5 mg vitamin C; 35 mg calcium; 1 mg iron; 337 mg sodium; 57 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1½ fat

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