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Spanish Red Pepper Spread (Romesco)
- Serves:
8 to 12
/ Makes about 2 cups - Difficulty
Easy
- Ready in
15 min
By Matt Frazier and Stepfanie Romine
Published 2021
This classic Spanish dip feels fancy but comes together quickly. It’s sweet and smoky, and slightly crunchy yet creamy. We love to dollop it on cooked grains or steamed vegetables, spread it on a veggie sandwich or toast, or use it as a vegetable dip.
Ingredients
½ cup 60 g 1 slice
Method
- Toast the almonds in a small skillet over medium heat for about 3 minutes, shaking occasionally, until golden brown and fragrant. Remove from the heat and transfer to a food processor.
- Add the bread and garlic to the now-empty skillet. Cook until the bread is toasted and the garlic is soft, about 3 minutes.
- Transfer to the food processor with the almo
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