Easy Romesco Dip
This Spanish-inspired dip proves a jar of roasted red peppers is one of the most underrated pantry staples in your kitchen. Drain roasted red peppers 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.
Ingredients
- 1 (16-ounce) jar roasted red peppers, drained
- 1/2 cup sliced almonds, toasted
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons sherry vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon 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.