Romesco Red Pepper Dip
Scale
Ingredients
- 1/2 cup whole roasted almonds
- 2 Tbsp. extra virgin olive oil
- 2 tsp minced garlic
- 1 cup drained roasted red peppers (from a jar)
- 1/4 cup crumbled feta cheese
- 2 tsp sherry vinegar
- 1 tsp hot paprika
- Salt and Pepper
Instructions
- Pulse almonds in a food processor until finely chopped.
- Place oil and garlic in skillet on medium low heat. When mixture sizzles, wait 30 seconds then transfer to processor.
- Add remaining ingredients to the food processor except salt and pepper.
- Process until well blended.
- Season with salt and pepper.
Notes
ADD-INS
Make your own food rainbow around the dip. My favorites are red, orange, yellow and green peppers, colorful red and orange cherry tomatoes, purple endive, green celery, yellow squash, orange mini carrots.
Try any of your favorite Paleo style crackers and dippers. One of my favorite dippers is crisp plantain chips.
OPTIONS
If you don’t have Sherry Vinegar, you can replace it with other vinegars such as Rice Vinegar, Red Wine Vinegar, Apple Cider Vinegar, or Champagne Vinegar.
Add red pepper flakes to add some extra spiciness.
Find it online: https://wellwithzest.com/romesco-red-pepper-dip/