Almond-Roasted Pepper Dip

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Smoky Roasted Red Pepper and Almond Dip (Romesco-Inspired)


Ingredients:


2 large red bell peppers


1/2 cup raw almonds


2 cloves garlic, peeled


1 slice crusty bread (or 1/4 cup breadcrumbs)


1 tablespoon red wine vinegar


1/2 teaspoon smoked paprika


1/4 teaspoon cayenne pepper (optional, for heat)


1/3 cup olive oil


Salt and black pepper, to taste


Optional: 1 small tomato, chopped (for more traditional Romesco flavor)


Directions:


Preheat oven to 400°F (200°C).


Place whole red peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred.


Remove from oven, place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel and discard skins, stems, and seeds.


While peppers are roasting, toast almonds in a dry skillet over medium heat for 5–6 minutes, until fragrant and golden.


In a food processor, combine roasted peppers, almonds, garlic, bread, vinegar, smoked paprika, and cayenne (if using). Pulse until combined.


With the processor running, slowly drizzle in the olive oil until smooth and creamy. Season with salt and pepper to taste.


Serve as a dip with crusty bread, pita, or vegetables — or use as a sandwich spread or sauce for grilled meats.


Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes


Kcal: 180 kcal | Servings: 6 servings

Obsessed with this Almond-Roasted Pepper Dip! 🔥🥜 It's smoky, creamy, and perfect for dipping or spreading — a total flavor bomb!

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