Name: Toasted and Roasted Almond Romesco Dip
Ingredients: 4 tablespoons 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 Mandelin Natural Whole Almonds; 1 12-ounce jar roasted red bell peppers (about 8 ounces once drained); 1 tablespoon red wine vinegar or sherry vinegar; 1 tablespoon smoked or sweet paprika; 3 garlic cloves; 1/4 cup loosely packed fresh parsley; Kosher salt and freshly cracked black pepper to taste

The toasted whole natural almonds and the roasted red pepper give this dip that extra dimension and you’re going to want to slather it on just about any type of vegetable or crostini. Created by Gaby Dalkin.

Toasted and Roasted Almond Romesco Dip

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Ingredients

4 tablespoons 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 Mandelin Natural Whole Almonds
1 12-ounce jar roasted red bell peppers (about 8 ounces once drained)
1 tablespoon red wine vinegar or sherry vinegar
1 tablespoon smoked or sweet paprika
3 garlic cloves
1/4 cup loosely packed fresh parsley
Kosher salt and freshly cracked black pepper to taste

Directions

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.

Recipe Note

Created by Gaby Dalkin for Almond Board of California