Spanish · Lunch
Roasted Red Pepper Nut Dip (Gluten-Free)
Smoky roasted red peppers pureed with toasted almonds and hazelnuts in the style of Catalan romesco, sharpened with sherry vinegar and garlic, thickened with gluten-free breadcrumbs. Served as a rustic dip with vegetable crudites and gluten-free crackers, it balances sweet char, nutty richness, and bright acidity.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
436Calories
13.9gProtein
37.5gFat
17.2gCarbs
5.1gSugar
8.4gFiber
152mgSodium
0mgChol
3.6gSat Fat
541mgPotassium
130mgCalcium
2.8mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
vegan
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Toast the almonds and hazelnuts in a dry skillet over medium heat for 3 minutes, shaking the pan often, until golden and fragrant.
2
Blitz
Combine the toasted nuts, roasted red pepper, garlic, sherry vinegar, gluten-free breadcrumbs, and smoked paprika in a food processor; blend until mostly smooth.
3
Finish
With the processor running on low, drizzle in olive oil over 30 seconds until creamy; season with cayenne and salt to taste.
4
Plate
Spoon the dip into a small bowl, scatter parsley over the top, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz114g almonds
- 4 oz114g hazelnuts
- 7 oz100g, about 1 small jarred or home-roasted pepper roasted red pepper
- 2 clove2 clove garlic
- 4 tsp4 tsp sherry vinegar
- 4 tbsp60ml olive oil
- 1/2 oz14g gluten-free breadcrumbs
- 1/2 tsp1/2 tsp smoked paprika
- 2 pinch2 pinch cayenne
- 2 pinch2 pinch salt
- 2 tsp2 tsp fresh parsley
