Greek Romesco Dip

Rated 4.7/5 based on 3 customer reviews
  • Prep: 30 min
  • Cook: 00 min
  • Total: 30 min
  • Servings: 10

Ingredients (10)

  • ¼ cup olive oil
  • 3 slices of sandwich bread cut into ½-inch cubes
  • ½ cup whole almonds roasted and unsalted
  • 3 cloves garlic, minced
  • 14.5 oz. can fire-roasted diced tomatoes, drained. Reserve the liquid to thin the dip later if necessary
  • 1 8 oz. jar roasted red peppers, drained
  • 2 tbsp. smoked paprika
  • 2 tbsp. sherry vinegar
  • salt and pepper to taste

Steps (5)

  • Step 1
    Heat the oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread cubes and the almonds until they begin to brown — 10 minutes. Add the garlic and sauté another 1–2 minutes.
  • Step 2
    Place the contents of the sauté pan into a food processor with the remaining ingredients — drained canned tomatoes, dressing, roasted red pepper, smoked paprika and vinegar. Puree until smooth. To thin the sauce, use the reserved tomato juice.
  • Step 3
    Pour into a Glad® container with a tight-fitting lid.
  • Step 4
    Refrigerate or discard leftovers within 2 hours of preparation.
  • Step 5
    TIP: Serve this dip with slices of toasted baguette.
  • For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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