Easy, Healthy Romesco Dip
A savory and tangy roasted red pepper dip, it's perfect for dips, dressings, and sauces!
Servings: 6 servings
Equipment
- Food Processor
Ingredients
- 1 jar roasted red peppers
- 1 cup cherry tomatoes
- 4 tablespoon red wine vinegar
- 1 cup salted roasted almonds =
- 1 teaspoon paprika
- pinch of red pepper flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup olive oil
- 4 garlic cloves
Instructions
- In a food processor combine all ingredeints except the olive oil.
- Pulse the ingredients until they become finely chopped.
- Once it starts to look more liquid than solid (after about 30 seconds of pulsing) turn it on blend and start to stream in the olive oil slowly.
- This will help emulsify and make the dip come together!
- There will still be chunks in the sauce from the almonds, but when it is your desired consistency it's done.
- Store in the refrigerator up to 5 days.