Description
A smoky, nutty, and tangy Spanish-inspired dip made with roasted red peppers, almonds, and a touch of garlic. This easy Romesco Dip comes together in minutes and adds bold flavor to any snack, sandwich, or meal.
Ingredients
Scale
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup raw almonds
- 2 garlic cloves
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 2 tablespoons bread crumbs
Instructions
- If using raw almonds, toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let cool.
- In a blender or food processor, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, smoked paprika, salt, red pepper flakes, tomato paste, and bread crumbs.
- Blend until smooth or desired texture is achieved. Scrape down the sides as needed.
- Taste and adjust seasoning. Add more olive oil or vinegar to balance the flavor and texture.
- Transfer to a serving bowl. Drizzle with extra olive oil and garnish if desired.
- Chill for at least 15–30 minutes before serving for best flavor.
Notes
- Letting the dip rest helps the flavors deepen and blend better.
- Toast the almonds for a richer, nuttier flavor.
- If the dip is too thick, thin it with a splash of water or more olive oil.
- Make ahead and refrigerate for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 2g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg