Romesco-Style Roasted Pepper Dip

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.

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 10

Calories: 15.5

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

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

2 Yellow Bell peppers
2 Red Bell peppers
8 Large Garlic cloves, unpeeled
12 Almonds
1 Tablespoon Olive oil
1 Teaspoon Sherry wine vinegar (or red wine vinegar)
1 Pinch Cayenne pepper
to taste Salt and freshly ground black pepper
for serving Crudites and toasted pita wedges

Directions

1
Preheat the broiler.
2
Line a heavy large baking sheet with foil.
3
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.
4
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.
5
Gather the foil up around the peppers and garlic to trap the steam. Let stand until cool enough to handle, about 10 minutes.
6
Working over a small bowl to catch any juices, peel the charred skin from the peppers and remove any remaining seeds. Reserve the juices.
7
Cut the yellow peppers into pieces and place in one bowl. Cut the red peppers into pieces and place in a separate bowl.
8
Peel the roasted garlic cloves, discarding any hard bits, and chop roughly.
9
In a food processor, finely chop 6 almonds.
10
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.
11
Season the yellow pepper puree with salt and pepper to taste. Transfer to a small bowl and set aside.
12
Wipe out the processor bowl with a paper towel. Finely chop the remaining 6 almonds.
13
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.
14
Season the red pepper puree with salt and pepper to taste.
15
Simultaneously spoon each puree into opposite sides of a shallow serving bowl.
16
Gently shake or tilt the bowl to allow the two colors to meet in the center, creating a marbled effect.
17
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.

Keywords: romesco, dip, peppers, roasted, almonds, garlic, vegan, vegetarian, mediterranean, appetizer, smoky, nutty, crudites, party food, healthy, gluten-free

Read it online: https://www.chefs-mate.com/recipe/romesco-style-roasted-pepper-dip/

Chefs Mate

Romesco-Style Roasted Pepper Dip

Nutrition Facts