Light Romesco Dip


  • 3 tablespoon extra-virgin olive oil
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon sugar
  • 1 teaspoon pimenton (Spanish smoked paprika)
  • 1 ¼ teaspoon kosher or sea salt
  • 2 tablespoon red wine vinegar
  • 1 (14.5 oz/415 g) diced tomatoes, drained
  • + 4 more ingredients
    • 1 cup (115 g) blanched almonds, toasted
    • 1 large roasted red bell pepper/capsicum, coarsely chopped
    • 4 large cloves garlic
    • 2 medium ancho chiles

To prepare the ancho chiles, remove the stems and seeds, then soak the chiles in hot water to cover until softened, about 45 minutes. Drain well and tear into small pieces. In the workbowl of a food processor fitted with the metal blade, process the garlic until finely minced. Add the chiles, roa...

View full recipe at Spry Living


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