Spicy Spanish romesco dip
2
Points®
Total time: 37 min • Prep: 12 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
Romesco is a traditional sauce in Spanish cuisine made from charred red bell peppers, tomatoes, almonds and bread. This dip harnessed the best of this richly textured combination into a wonderful dip, perfect for any type of gathering. A touch of sherry adds a little zip while paprika anchors the flavors with an earthy hit. Serve as a dip with crudité and chips or over grilled chicken or fish as a wonderful sauce. Turn the spice up or down with the amount of paprika used. If you prefer smoky over spicy, tried smoked paprika in its place. Simple to prepare ahead, you can make a batch and store up to 3 days, covered, in the refrigerator.
Ingredients
Cooking spray
2 spray(s)
Red bell pepper
3 medium, cored, quartered
Tomato
2 medium, halved, seeds removed
Garlic
4 clove(s)
French bread
1½ oz, cubed (about 3/4 cup)
Blanched almonds
⅓ cup(s)
Olive oil
¼ cup(s), good quality
Sherry vinegar
1 Tbsp
Paprika
1¼ tsp, picante variety
Kosher salt
1 tsp
Instructions
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.
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