Romesco Dip - Dinner With Julie

Romesco Dip


February 15, 2016


1/4 cup sliced or slivered almonds, or half almonds and half pine nuts

1 garlic clove, peeled

2 thick slices French bread, toasted (or 3 if you're using a baguette)

2 red peppers, roasted

1-2 Tbsp. red wine, sherry or balsamic vinegar

1 tsp. paprika

salt to taste

2-6 Tbsp. olive or canola oil


1Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.

2Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.

3Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.

4Makes about 1 cup.