Best 4 Romesco Dip Recipes
Romesco dip, a vibrant and flavorful sauce originating from Spain, is a delightful accompaniment to a variety of dishes. With its rich, nutty taste and vibrant reddish-orange hue, this dip is a culinary delight that can transform any gathering into a memorable occasion. Whether you're hosting a party, planning a picnic, or simply looking for a unique and delectable dip to enjoy at home, discovering the best recipe for romesco dip is a rewarding culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
ROMESCO SAUCE
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Provided by AngieItaliano
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROMESCO DIP WITH GOAT CHEESE
Steps:
- Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and tomato paste. Immediately remove from the heat and stir to melt the tomato paste into the oil. (It's okay if it doesn't come together completely.) Set aside and let cool slightly.
- Combine the red peppers, cherry peppers and brine, almonds, pepitas, vinegar, salt, paprika and cayenne in a food processor. Pour the tomato oil and garlic over top. Pulse a couple of times to combine the ingredients, then process until the mixture is smooth, about 1 minute. Add the parsley and process a few more seconds just to incorporate.
- Place the romesco in a serving bowl. Crumble the goat cheese over the top and serve with baked pita chips, tortilla chips, crudite or a combination of all three.
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, toss the pita triangles, oil and salt together. Divide between the prepared baking sheets. Bake until crisp, 12 to 15 minutes. Remove and let cool slightly before serving.
ROMESCO-AND-BUCHERON DIP
If you can't find Bucheron, any other ripened goat cheese will work -- even thin slices from a goat-cheese log. And we like to use the dip leftovers over scrambled eggs or a frittata.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, pulse 1/4 cup almonds with garlic until finely ground. Add bread, peppers, oil, and vinegar; puree until smooth. Season with salt and pepper.
- Transfer mixture to a 1-quart baking dish. Top with cheese. Bake until bubbly, 15 minutes. Top with remaining 1/4 cup almonds; serve immediately.
Tips:
- To roast the tomatoes and peppers, place them on a baking sheet and drizzle with olive oil. Roast at 400 degrees Fahrenheit for 30-40 minutes, or until the skins are charred and blistered.
- For a smoky flavor, roast the tomatoes and peppers over an open flame.
- If you don't have time to roast the tomatoes and peppers, you can use canned or jarred roasted tomatoes and peppers.
- If you don't have Marcona almonds, you can use another type of nut, such as walnuts or pine nuts.
- Feel free to add other ingredients to your liking, such as bread crumbs, grated cheese, minced garlic.
- Serve the romesco dip with crackers, bread, or vegetables.
Conclusion:
Romesco dip is a delicious and versatile dish that can be served as an appetizer, snack, or even a main course. It's easy to make and can be customized to your liking. The smoky flavor of the roasted tomatoes and peppers pairs perfectly with the nutty flavor of the almonds and the tangy flavor of the vinegar. Whether you're serving it at a party or enjoying it at home, romesco dip is sure to be a hit.
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