This vibrant Romesco-style dip offers a sophisticated twist on traditional recipes by utilizing both sweet yellow and robust red bell peppers. The charring process brings out a deep, smoky sweetness that pairs beautifully with the crunch of toasted almonds and the bright acidity of sherry vinegar. It creates a luscious, textured sauce that is perfect for dipping into alongside crisp crudites or warm pita wedges. Ideal for summer gatherings, appetizer spreads, or as a flavorful condiment for grilled vegetables, this dish captures the essence of Mediterranean home cooking with simple, wholesome ingredients.
Romesco-Style Roasted Pepper Dip
Description
This vibrant Romesco-style dip offers a sophisticated twist on traditional recipes by utilizing both sweet yellow and robust red bell peppers. The charring process brings out a deep, smoky sweetness that pairs beautifully with the crunch of toasted almonds and the bright acidity of sherry vinegar. It creates a luscious, textured sauce that is perfect for dipping into alongside crisp crudites or warm pita wedges. Ideal for summer gatherings, appetizer spreads, or as a flavorful condiment for grilled vegetables, this dish captures the essence of Mediterranean home cooking with simple, wholesome ingredients.Ingredients
Directions
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Preheat the broiler.
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Line a heavy large baking sheet with foil.
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Halve the yellow and red bell peppers, removing stems and seeds. Place them cut-side down in the center of the baking sheet. Surround the peppers with the unpeeled garlic cloves.
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Broil the peppers and garlic about 6 inches from the heat until the peppers are blackened and the garlic is tender, turning the garlic often, for about 12 minutes.
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Gather the foil up around the peppers and garlic to trap the steam. Let stand until cool enough to handle, about 10 minutes.
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Working over a small bowl to catch any juices, peel the charred skin from the peppers and remove any remaining seeds. Reserve the juices.
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Cut the yellow peppers into pieces and place in one bowl. Cut the red peppers into pieces and place in a separate bowl.
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Peel the roasted garlic cloves, discarding any hard bits, and chop roughly.
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In a food processor, finely chop 6 almonds.
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Add the yellow peppers, half of the chopped garlic, 1 teaspoon of the reserved pepper juice, 1/2 tablespoon olive oil, 1/2 teaspoon vinegar, and a pinch of cayenne. Puree until smooth.
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Season the yellow pepper puree with salt and pepper to taste. Transfer to a small bowl and set aside.
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Wipe out the processor bowl with a paper towel. Finely chop the remaining 6 almonds.
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Add the red peppers, remaining garlic, 1 teaspoon of reserved pepper juice, 1/2 tablespoon olive oil, 1/2 teaspoon vinegar, and a pinch of cayenne. Puree until smooth.
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Season the red pepper puree with salt and pepper to taste.
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Simultaneously spoon each puree into opposite sides of a shallow serving bowl.
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Gently shake or tilt the bowl to allow the two colors to meet in the center, creating a marbled effect.
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Serve immediately with crudites and toasted pita wedges.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 15.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.2g5%
- Sugars 2.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: The purees can be made up to 6 hours in advance. Cover and chill them separately. Bring to room temperature before serving for the best texture and flavor.
Variations: For a traditional Romesco, you may add roasted breadcrumbs or stale bread to the mixture for body. You can also adjust the heat level by increasing the amount of cayenne or adding a pinch of smoked paprika.
Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. The flavors may meld further upon standing.
