The people of Spain who originally came up with this concoction are clearly culinary geniuses. I’m in love with this dip right now. I usually have all the ingredients on hand and it takes no time at all to make. Plus it’s vegan and doesn’t feel as heavy as the usual diary-heavy party fare.
Romesco Dip Recipe
1 slice bread, whole wheat or otherwise
1/2 cup sliced toasted almonds
1 garlic clove, peeled and smashed
1/2 cup jarred roasted red pepper, dried with a paper towel
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 tablespoons water
Place the bread, almonds, and garlic into the bowl of a food processor and whiz until the almonds are finely ground – about 30 seconds.
Add the red pepper, vinegar, salt, red pepper flakes, and olive oil and process until smooth. Add the water in a steady stream through the feed tube with the processor running.
I find that this dip thickens up nicely if refrigerated overnight in an airtight container. Serve at room temperature with bread or vegetables. Spread it on sandwiches. Serve it with grilled chicken, fish, or vegetables.
Yield: 2 cups
Prep-time: 12 minutes