Spicy Tuesday – Quick Creamy Romesco Dip – Parsley
Looking for a change from cheese and crackers? Want to enjoy crunchy fresh veggies with a creamy dip that you don’t have to feel “guilty” about eating? Romesco is the answer! Think of romesco as pesto’s lesser-known cousin—it’s also made with almonds, garlic and olive oil but uses roasted red peppers instead of basil.
The herb that tops this quick and easy food-processor romesco is crisp, bright and flavorful parsley. Parsley is not only glamorous on this dip, it’s powerfully nutritious too! Parsley is great at helping lower blood pressure if consumed on a regular basis. It is also helpful in keeping kidneys functioning well. Parsley has Vitamin C,B12,A, and K in it.
1 Cup Raw Almonds
2 1” Slices Rustic Country Bread
1/3 Cup Sherry Vinegar
2 Large Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper
½ Cup Extra Virgin Olive Oil
Step One On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.
Step Two Cube the bread, and place in a bowl with the vinegar for 30 minutes.
Step Three In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil. Taste for salt and pepper and serve.