Spicy Spanish Romesco Dip
- Total Time
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 spray2 spray(s)
sweet red pepper(s)3 medium, cored, quartered
fresh tomato(es)2 medium, halved, seeds removed
garlic clove(s)4 clove(s), medium
French bread1 ½ oz, cubed (about 3/4 cup)
blanched almonds⅓ cup(s)
olive oil¼ cup(s), good quality
sherry vinegar1 Tbsp
paprika1 ¼ tsp, picante variety
kosher salt1 tsp
- Preheat broiler to high. Cover a large baking sheet with aluminum foil; coat with cooking spray.
- 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.
- Carefully fold up roasted vegetables in foil, remove from pan and let cool; remove and discard skins from peppers and tomatoes with your hands.
- 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.