Romesco is a Mediterranean dip that is a little smoky, a little sweet, a little nutty…and has the best texture! It is perfect for dipping your favorite veggies or crackers. It makes a great spread on a sandwich, on your eggs in the morning, on some grilled chicken or salmon, or even a sauce for a flatbread. It is super versatile! I tried to lighten it up just a bit by using less oil. This dip is addictive! You are going to love it.
I love that I usually have everything to make this in my pantry. It uses jarred roasted red peppers (or you can feel free to roast your own). It takes just minutes to make too, who can’t use an easy recipe! If you want a pretty dish to take to party, slice up some colorful veggies and toast up a whole wheat baguette and you are set!
Here is what you will need
- Jarred roasted red peppers
- Wheat bread – or GF/DF/vegan if needed.
- Red wine vinegar
- Olive oil
- Tomato paste
- Smoked Paprika
- Red pepper flakes
- Salt and Pepper
DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)
Romesco DipCourse: AppetizersCuisine: MediterraneanDifficulty: Easy
1 jar roasted red peppers, drained
1/2 cup whole almonds
1 slice whole wheat bread (or GF,DF,vegan)
2 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp chopped parsley
1 tsp smoked paprika
1 tbsp tomato paste
3 garlic cloves, minced
1/4 tsp red pepper flakes (or more depending on how spicy you want it)
3/4 tsp salt
1/4 tsp black pepper
- Combine all ingredients in a food processor until mostly smooth, some texture is still good.
- Taste and adjust salt and pepper.
- MFP Entry: Sprinkles and the Smiths Romesco Dip