Toasted and Roasted Almond Romesco Dip
Ingredients
For the romesco
- 4 tablespoons almond oil or olive oil
- 1 1- inch thick slice of crusty French bread torn into pieces (yields about 1/2 cup)
- 1/2 cup whole natural almonds
- 1 12- ounce jar roasted red bell peppers about 8 ounces once drained
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 tablespoon smoked or sweet paprika
- 3 garlic cloves
- 1/4 cup loosely packed fresh parsley
- Kosher salt and freshly cracked black pepper to taste
For serving
- Fresh carrots sliced
- Fresh celery sliced
- Fresh bell peppers sliced
- Fresh radishes sliced
- Fresh cucumbers sliced
Instructions
- In a small skillet, heat oil over medium high heat. Add the torn pieces of bread and whole natural almonds and toast for 2 – 3 minutes until the bread starts to turn golden brown. Once toasted, let the mixture cool.
- Transfer the entire content of the skillet to a high-powered food processor or blender. Add drained red bell peppers, vinegar, paprika, garlic and parsley and pulse for 2 minutes until smooth. Taste and season with salt and pepper as needed. Pulse to combine.
- Serve with assorted fresh, sliced vegetables as a dip.
- Any leftovers can be used as a sauce for pasta, chicken, fish or red meat.