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Romesco Dip
For a low-key, high-impact party starter, make this smoky Spanish dip, then surround it with grilled bread, nuts, olives, and plenty of veggies for dipping.
1/2 cup roasted, unsalted almonds, plus more, crushed, for garnish
1 thick slice crusty bread, torn into 1" pieces (about 1 cup)
1 large garlic clove
2 plum tomatoes, cored and quartered
1 cup roasted red peppers
2 Tbsp. chopped fresh parsley
1 Tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. smoked paprika
1/4 tsp. red pepper flakes
1/4 cup extra-virgin olive oil, plus more for garnish
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Romesco Dip

Romesco Dip

Romesco Dip
Two Stars Guiding Stars
  • Servings:Makes About 2 cups
  • Prep Time:10 minutes
  • Cook Time:0 minutes
1. Pulse almonds, bread, and garlic in a food processor until finely chopped, about 15 times. Add tomatoes, roasted red peppers, parsley, vinegar, salt, smoked paprika, and red pepper flakes and process until mostly smooth, scraping sides of bowl as needed.
2. With motor running, add oil and continue to blend until smooth and emulsified, 1 to 2 minutes. Transfer to a bowl and top with more olive oil and crushed almonds before serving.
Source: Hannaford fresh Magazine, July - August 2019