Easy Romanesco Dip
A Spanish classic made into a delicious dip!
Servings 8 1/4 cups
Calories 146kcal
Equipment
Ingredients
- 2 red bell peppers
- 1 roma tomato
- 1/2 cup sliced almonds toasted
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1/2 cup crusty bread about 1 oz or 30 g
- 3 cloves garlic
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley
Instructions
- Roast Peppers: Heat oven to 425℉ and line a small baking tray with foil. Slice the bell peppers in half, core, and add them cut side down to the tray. Halve the roma tomato and add it cut side down to the tray. Add garlic cloves to the tray. Roast for 20 minutes.
- Toast Almonds: Meanwhile, heat a dry skillet over medium heat on the stove. Add the sliced almonds and toast for 3 minutes, stirring and shaking the pan often for even toasting.
- Blend: Once the peppers are roasted, gently remove the skins (as much as you can) from the bell peppers and tomato halves. Add the peppers, tomato, and garlic to the bowl of the food processor and add the rest of the ingredients. Blend until creamy.
- Serve and Enjoy! Serve with sliced bread, crackers, veggies, or as a condiment on sandwiches.
Notes
Storage: Store in the fridge for up to 5 days.
Substitutions
Tomato: Use your favorite!
Almonds: Hazelnuts or pine nuts are other delicious choices. If using hazelnuts, do your best to skin after roasting or buy skinned.
Vinegar: Red wine vinegar or apple cider vinegar will also work.
Crusty Bread: Some baguette or any other artisan bread works best for this.
Nutrition
Calories: 146kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 237mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1223IU | Vitamin C: 40mg | Calcium: 30mg | Iron: 1mg
