Romesco-Style Roasted Pepper Dip
Submitted by cherylfried
Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.
YIELD
10 servingsPREP
15 minCOOK
15 minREADY
30 minTwo separate roasted pepper purees, one red and one golden yellow, get spooned side by side into a bowl for a striking two-tone presentation. Each has its own batch of roasted garlic, ground almonds, sherry vinegar, and a pinch of cayenne.
Broiling the peppers until blackened and steaming them in foil makes peeling effortless. Save the juices that collect in the foil. That smoky liquid goes right into the processor and adds depth you can’t get from raw peppers.
The dip comes together quickly and can be made up to 6 hours ahead, which makes it a stress-free party appetizer. Serve with crudites and toasted pita wedges for scooping.
Pro Tips
- Keep the red and yellow peppers separate the entire time. Mixing them turns everything a muddy orange and ruins the visual effect.
- Turn the garlic cloves often under the broiler so they roast evenly without burning.
- Process until very smooth for a silky dip, or pulse for a chunkier, more rustic texture.
- Bring to room temperature before serving if made ahead. Cold dulls the smoky flavor.
Variations
- Add a slice of toasted bread to each puree in the processor for a thicker, more traditional romesco body.
- Swap almonds for hazelnuts for a nuttier, more Catalan-authentic flavor.
- Stir in a teaspoon of smoked paprika for a deeper, smokier punch.
Ingredients
Directions
Preheat broiler.
Line heavy large baking sheet with foil.
Arrange peppers cut side down in center of baking sheet; surround with garlic.
Broil 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes.
Gather foil up around peppers and garlic; let stand until cool enough to handle, about 10 minutes.
Working over bowl to catch any juices, peel and seed peppers; reserve juices.
Keeping red and yellow peppers separate, cut into pieces; transfer to 2 separate bowls.
Peel and chop garlic, discarding any hard pieces.
Finely chop 6 almonds in processor.
Add yellow peppers, half of garlic, 1 teaspoon reserved pepper juice, ½ tablespoon oil, ½ teaspoon vinegar and pinch of cayenne and puree.
Season with salt and pepper.
Transfer to small bowl.
Using clean processor, repeat with remaining 6 almonds, red peppers, remaining garlic, 1 teaspoon pepper juice, ½ tablespoon olive oil, ½ teaspoon vinegar and pinch of cayenne.
Season with salt and pepper.
(Can be made 6 hours ahead. Cover and chill purees separately. Bring to room temperature before serving.)
Simultaneously spoon each purée into shallow bowl.
Shake bowl gently, allowing purees to meet in center.
Serve with crudites and pita wedges.
Makes about 1¼ cup.
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