STREAMING NOW: Taste in Translation

Roasted Red Pepper, Almond, and Garlic Dip

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Bon Appétit, July 2003, Cooking for Health article. It says, “The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.” Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.”
READY IN:
15mins
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

  • 12 cup almonds, whole, toasted (3 ounces)
  • 1 cup roasted red pepper, from a jar, drained
  • 2 teaspoons red wine vinegar
  • 1 large garlic clove, peeled
  • 2 tablespoons extra-virgin olive oil

Directions

  1. Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: