Spicy Spanish Romesco Dip

Total Time
37 min
12 min
15 min
The recipe’s rich texture comes from almonds and a minimal amount of oil. It’s beautiful served as a dip with crudité and chips.


cooking spray

2 spray(s)

sweet red pepper(s)

3 medium, cored, quartered

fresh tomato(es)

2 medium, halved, seeds removed

garlic clove(s)

4 medium clove(s)

French bread

1½ oz, cubed (about 3/4 cup)

blanched almonds


olive oil

¼ cup(s), good quality

sherry vinegar

1 Tbsp


1¼ tsp, picante variety

kosher salt

1 tsp


  1. Preheat broiler to high. Cover a large baking sheet with aluminum foil; coat with cooking spray.
  2. Place peppers and tomatoes in middle of foil; place garlic on edge of foil (as far away from broiler heat as possible). Broil for 10 minutes, turning garlic once so it does not burn; remove garlic from pan and continue to broil until pepper and tomato skins are blistered, about 5 minutes more.
  3. Carefully fold up roasted vegetables in foil, remove from pan and let cool; remove and discard skins from peppers and tomatoes with your hands.
  4. Add roasted peppers, tomatoes, garlic and remaining ingredients to a food processor or blender; process on high until completely smooth. Serve chilled or room temperature. Yields about 2 tablespoons per serving.


This dip can be made up to 3 days ahead - perfect for easy pre-party prep!

A happier, healthier you starts here