Romesco Dip

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Romesco Dip

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  • 1 Cup Almonds blanched, toasted
  • 2 Cloves garlic
  • 1/4 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Cayenne Pepper optional
  • 1 Cup Red Bell Pepper roasted, patted dry
  • 1/2 Cup green olives pitted, drained
  • 2 Tablespoons lemon juice
  • 2 Teaspoons Red Wine Vinegar
  • 5 Tablespoons olive oil
  • Salt and Pepper to taste
  • Mary's Gone Crackers Sea Salt Pretzels


  1. In a food processor, combine the almonds, garlic, smoked paprika, and cayenne; pulse until coarsely chopped (about 15 to 20 times).
  2. Add the roasted bell peppers, olives, lemon juice and vinegar.
  3. While the machine is running, add the olive oil in a thin stream through the feed tube and process to a coarse puree.
  4. Season the sauce with the salt and black pepper. Taste and adjust seasoning.
Romesco Dip
Nutrition Facts
Romesco Dip
Amount Per Serving
Calories 345 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Sodium 75mg 3%
Total Carbohydrates 9g 3%
Sugars 3g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.