Romesco Dip
This Spanish condiment turns into a dip, with smokey paprika and a burst of fresh mint.
Servings: 10 servings
Calories: 138kcal
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: 138kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 472mg | Potassium: 213mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1745IU | Vitamin C: 64.1mg | Calcium: 44mg | Iron: 0.9mg
