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Quick Romesco Dip

May/June 2014

Your rating: None Average: 4.3 (3 votes)

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


Quick Romesco Dip Recipe

Makes: 6 servings

Serving Size: 1/4 cup

Active Time:

Total Time:

Ingredients

  • 1 12-ounce jar roasted red peppers, rinsed
  • 1/3 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
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt

Preparation

  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.)

Tips & Notes

  • 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

Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 0 g total sugars; 3 g protein; 1 g fiber; 337 mg sodium; 56 mg potassium.

Nutrition Bonus: Vitamin A (18% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 1/2 fat


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Recipe Categories

Type of Dish
Appetizer
Ethnic/Regional
American
Spanish
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Publication
May/June 2014
20 minute dinner recipes
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