This Spanish-inspired dip proves a jar of roasted red peppers is one of the most underrated pantry staples in your kitchen. Drain them and toss them in a food processor with almonds, garlic, sherry vinegar, and olive oil and you've got something pretty darn luscious. This dip is a little bit smoky, a little bit nutty, a little bit sweet, and totally irresistible.
A Quick Spanish-Style Dip That Doubles as a Condiment
True romesco requires a few more ingredients and a bit more time — charring vegetables, adding extra nuts and spices — but we think our trimmed-down approach is just as delicious. While it's not as rich as the original, it's still got all the nutty sweetness that makes it so unique.
This dip is begging for crostini and raw vegetables, but it's also worth setting some aside to use as a condiment. It's great swiped on bread for sandwiches, folded into scrambled eggs, or spooned over steak. It can even enter sauce territory if you toss it with pasta, which I highly recommend.
Easy Romesco Dip
Makes about 2 cups
Prep time: 5 minutes to 7 minutes
1 (16-ounce) jar
roasted red peppers, drained
sliced almonds, toasted
chopped fresh parsley leaves
garlic, coarsely chopped
kosher salt, plus more as needed
freshly ground black pepper, plus more as needed
Place all the ingredients in the bowl of the food processor fitted with the blade attachment or a blender. Blend until just smooth, stopping to scrape down the sides of the bowl as needed, about 1 minute. Taste and season with more salt and pepper as needed. Transfer to a bowl and serve with crackers, crostini, or raw vegetables.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.