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Quick Romesco Dip
Quick Romesco Dip
0 Reviews
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 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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Active
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Ready In
- 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.
- 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
