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Toasted and Roasted Almond Romesco Dip

toasted and roasted almond romesco dip
Prep time: , Cook time: , Total time:


Created by Gaby Dalkin.



4 Tbsp almond oil or olive oil

1 1-inch thick slice of crusty French bread, torn into pieces (yields about 1/2 cup)

1/2 cup whole natural almonds

1 12-ounce jar roasted red bell peppers (about 8 ounces once drained)

1 Tbsp red wine vinegar or sherry vinegar

1 Tbsp smoked or sweet paprika

3 garlic cloves

1/4 cup loosely packed fresh parsley

Kosher salt and freshly cracked black pepper to taste

For serving:

Fresh carrots, sliced

Fresh celery, sliced

Fresh bell peppers, sliced

Fresh radishes, sliced

Fresh cucumbers, sliced



In a small skillet, heat oil over medium high heat. Add the torn pieces of bread and whole natural almonds and toast for 2 - 3 minutes until the bread starts to turn golden brown. Once toasted, let the mixture cool. Transfer the entire content of the skillet to a high-powered food processor or blender. Add drained red bell peppers, vinegar, paprika, garlic and parsley and pulse for 2 minutes until smooth. Taste and season with salt and pepper as needed. Pulse to combine. Serve with assorted fresh, sliced vegetables as a dip. Any leftovers can be used as a sauce for pasta, chicken, fish or red meat.

Nutritional Info:

Nutritional Info:

Calories: 193    Fiber: 3 g
Fat:  15 g    Cholesterol: 0 mg
Sat Fat: 1  g    Sodium: 638 mg    
Mono Fat:  10 g    Calcium: 60 mg
Poly Fat:  3 g    Magnesium: 43 mg
Protein:  4 g    Potassium: 199 mg
Carb:  11 g    Vitamin E: 7 mg*



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