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    TaraTeaspoon » Course » Appetizers » Dips

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    Published: by

    Red Pepper and Almond Romesco Dip

    Jump to Recipe Pin Recipe Jump to Comments
    romesco sauce party dip pin
    romesco sauce party dip pin

    A traditional Spanish condiment made from roasted red peppers, Romesco sauce is zesty and flavorful. With almonds and tangy vinegar, it's a great dip for a party or snack board.


    Romesco dip in a white bowl with shrimp and potatoes
    Jump to:
    • What is Romesco sauce?
    • Where is this condiment from?
    • Dips for snack boards: 
    • How to use Romesco sauce:
    • Roasting your own peppers
    • Romesco Dip

    This entire post is about using this delicious Romesco dip for little dippers, crackers and snack boards. Right off the bat, I'm going to tell you that it is absolutely delicious on a ham sandwich!

    Yes! Slather some of this sauce on a ham sandwich (with delicious leftover roast ham), maybe even add some arugula, and you've got the best meal ever! Now, on to the dip details. 

    What is Romesco sauce?

    Romesco sauce is a delicious condiment heralding from Spain. It's a saucy Spanish addition to grilled food and tapas. Traditionally made with a base of tomatoes, and often hazelnuts, other variations have become popular.

    I make mine with roasted red peppers. This is a modern variation and the delicious flavor goes with all types of grilled food, roasted veggies and sandwiches.

    I made this dip a little thicker using almonds, and I added mint for a burst of fresh flavor. You can swap in other nuts, like hazelnuts or walnuts if desired.

    Where is this condiment from?

    Origins of this condiment can be traced back to Catalonia, Spain, where fishermen ate Romesco sauce with the fish they caught.

    Their sauce was typically made from roasted tomatoes, olive oil, garlic, peppers and different kinds of nuts including almonds, pine nuts, and hazelnuts.

    Often in from the coast, in the cities, romesco sauce is served with tapas (or small nibbles) at restaurants.

    Spanish romesco dip with potatoes and shrimp with pink linen

    Dips for snack boards: 

    I love using this Romesco sauce on a snack board with lots of dippers.

    Vegetables, grilled meats or skewers, roasts and starchy food like root vegetables and potatoes, even potato chips, make great dippers for your party spread.

    Make some of my other dips and add them to your party snack board too. 

    • Grilled Zucchini Baba Ganoush
    • Curry Crab Dip
    • The Real Deal Creamy Hummus

    How to use Romesco sauce:

    Traditionally Romesco Sauce is eaten on meat and fish, and it is used as a substitute for tomato sauce.

    The flavors from the olive oil, almonds, peppers, and paprika give it a unique and zesty taste. Read on for all the delicious ways to serve romesco.

    romesco sauce used as a party dip

    Use it as a dip, spread or sauce:

    Romesco sauce as a dip pairs well with vegetables, potatoes, shrimp and crackers. Try using it as a substitute for tomato sauce on pizzas and flatbreads. 

    It's also delicious with bread and I use it as a sandwich spread all the time!

    This sauce brings extra zest when mixed with hummus and eaten with pita chips or veggies for a super filling lunch.

    Roasting your own peppers

    I roast my own peppers for this Romesco dip. It's quite easy if you have a grill, broiler or gas stove.

    I give instructions for a broiler in my recipe, but, you can TOTALLY use store-bought, jarred roasted red peppers. 

    To roast bell peppers on your gas stovetop, simply place peppers on the element grate over the gas flame. Turn occasionally with tongs, letting the skin char and blister. 

    Then the skin is mostly black, remove to a bowl and cover with plastic wrap. Proceed with the recipe, blending all the ingredients in a food processor. 

    Jarred roasted red peppers will change the taste slightly. They are prepared in an acidic brine as a preservative, so there's some extra tang. Just drain off the juices and use them as is. 

    romesco sauce party dip

    Romesco Dip

    Tara Teaspoon
    This Spanish condiment turns into a dip, with smokey paprika and a burst of fresh mint.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Total Time 1 hr 5 mins
    Course Appetizer
    Cuisine Mediterranean
    Servings 10 servings
    Calories 138 kcal

    Ingredients
      

    • 4 red bell peppers
    • 5 oz whole blanched almonds
    • 2 cloves garlic small
    • 2 teaspoon kosher salt
    • 1 teaspoon red wine vinegar
    • ¼ teaspoon sweet paprika
    • 3 tablespoon olive oil
    • ⅓ cup loosely packed fresh mint leaves finely chopped
    • ⅓ cup fresh flat-leaf parsley leaves finely chopped

    Instructions
     

    • Heat broiler and place rack 6 inches from heat. Broil bell peppers, turning occasionally, until charred, about 30 minutes Transfer to a bowl, cover and let stand 15 minutes.
    • Meanwhile, heat oven to 350°F. Spread out nuts on baking sheet and bake until just golden, about 12 minutes; cool.
    • Peel skin from peppers, core and seed. In a food processor, purée together peppers, nuts, garlic, salt, vinegar and paprika. Add oil and process until smooth. Transfer to a serving bowl; stir in mint and parsley.

    Notes

    • Makes about 2 cups
    • Mint adds a surprising fresh note to Mediterranean-flavored Romesco Dip
    • Dip can be stored in an airtight container in the refrigerator up to 1 day. Serve at room temperature.

    Nutrition

    Calories: 138kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 472mgPotassium: 213mgFiber: 3gSugar: 3gVitamin A: 1745IUVitamin C: 64.1mgCalcium: 44mgIron: 0.9mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.
    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Written by Anne Marie Miller. Recipe Tara Teaspoon, Photography Alexandra Rowley, Food Styling Sally Jo O'Brien, Prop Styling, Barbara Fritz. Originally published LHJ 02/08 

    « Sesame Ginger Beef Salad
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    Filed Under: Appetizers, Dips, New Years, Party Foods Tagged With: almonds, dip, mint, roasted red peppers, romesco sauce, snack board, vinegar

    Reader Interactions

    Comments

    1. Tessa says

      July 17, 2019 at 10:47 am

      Wow, what a fun Spanish dish! I'll have to use this for my next family night!

      Reply
      • Tara says

        July 21, 2019 at 12:12 am

        Oh for sure! Can’t wait to hear

        Reply
    2. Mia says

      January 06, 2021 at 11:23 pm

      This dip would be delicious with any dipper!!!

      Reply

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