Romesco dip

5 from 58 votes

This 5-minute Romesco dip could just be your next star of the show, in fact, we can almost guarantee it. It is Just. So. Good.

This recipe has the perfect balance of flavours and textures with just the right amount of tanginess, nuttiness and smokiness. It's also incredibly versatile as a complementing sauce for grilled meats, roasted vegetables or to simply use as a dip.

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Prep Time:5

Total Time:5

Course: Appetizer, Side Dish, Snack

Cuisine: Spanish

Keyword: Romesco dip, grilled peppers, sundried tomatoes, quick, dipping sauce

Servings: servings

Calories: 217kcal

Equipment

Food processer

Ingredients

300 grams roasted peppers from a jar
150 grams sundried tomatoes from a jar
80 grams flaked almonds
2 large garlic cloves increase to three cloves if they are small
1 tablespoon sherry vinegar or red wine vinegar
3 tablespoons olive oil
0.5 teaspoon salt
a few generous grinds of black pepper
2 tablespoons chopped parsley
1 teaspoon smoked paprika
0.25 teaspoon cayenne pepper

Instructions

First, toast the almond flakes in a pan. Cook until they smell fragrant and turn light brown.
Next, add all the ingredients except the olive oil to a food processor. Blend until the sauce is mushy.
Now, slowly pour in the olive oil while the processor is running. Keep blending until the sauce reaches the thickness you want.
Finally, transfer the sauce to a bowl or jar to store.

Nutrition