Quick Romesco Dip
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
Ingredients
Directions
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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