Romesco Dip
If you have not experienced Spanish Romesco dip or sauce, your tastebuds are in for quite an awakening. Search the web and you will find myriad variations, all undoubtedly delicious. My version sticks close to tradition, but is less caloric due to a reduction in the usual amount of almonds and olive oil.
Yield: about 1 1/2 cups
Yield: about 1 1/2 cups
Ingredients
- 1 cup roasted peppers in a jar drained (about 2 whole)
- 4 plum tomatoes quartered, ribs and seeds removed
- 1 large clove garlic or more if you like
- 1/3 cup toasted whole almonds
- 1/2 to 1 teaspoon Hungarian paprika
- 1/2 teaspoon kosher salt
- 2 teaspoons lemon juice
- 1 slice whole-grain bread toasted, torn into pieces
- 3 tablespoons chopped fresh parsley optional
- 1 tablespoon olive oil
Instructions
- In a food processor a blender, process all ingredients except olive oil until almost smooth with small chunks remaining.
- With food processor or blender running, drizzle in olive oil.
- Process for a few additional seconds until desired consistency is reached.
Notes
Make Ahead and Storage Tips: dip can be prepared up to 2 days ahead. Cover and refrigerate until serving time. Will keep in the refrigerator for up to 3 days.
This classic dip is so versatile! Equally delicious with veggies, flatbread or bruschetta, as well as a topping for eggs, chicken, fish or seafood. If you can’t find Hungarian paprika (which gives Romesco dip its smoky taste), you can use regular paprika instead. Like a little more heat? Toss in a roasted seeded ancho or chipotle pepper or cayenne as desired.
Do not skip the bread as it is integral part of helping the dip emulsify. Feel free to roast your own peppers if you like. In this particular recipe, jarred roasted peppers works quite well and is a wonderful timesaver.
2 Responses