This quick and easy Smoked Romesco Dip is perfect for game day or your next party! Almonds, roasted red peppers, garlic and plenty of smoked paprika make it a flavorful and highly addicting dip!
Thanks to Kettle Brand for sponsoring this post. As always all opinions are my own.
I’m keeping with the dip theme I’ve got going on this week. Let’s face it, one dip isn’t going to be enough for the biggest (and longest) football game of the year! On Monday I shared a recipe for a Cheesy Baked Jalapeño Black Bean Dip, which definitely needs to be on your menu for the big game. However, if you aren’t into bean dips or spicy Southwest/Mexican flavors, then this Smoked Romesco Dip will surely win you over!
This dip is my spin on classic romesco sauce. If you’ve never had it, it’s super flavorful sauce that originated in Spain. It can be used on meat, as a spread for sandwiches or crostini, or in this case a dip to have along with Kettle Brand Wood Smoked Sea Salt Chips Cooked in 100% Almond Oil.
The Wood Smoked Sea Salt Chips are a new line from Kettle Brand. Not only do I love the smokey flavor of the chips, but also that they’re cooked in a better-for-you oil. They are the first brand to cook potato chips in 100% almond oil and they couldn’t be more appropriate to use in this Smoked Romesco Dip recipe since almonds are one of the main ingredients.
The ingredients for this dip are simple, but the flavor when they all come together is bold and highly addicting. Almonds and roasted red peppers are the two main ingredients in the dip. To give it tons of flavor you’ll also need garlic, parsley, red wine vinegar, smoked paprika, olive oil and a few of those Wood Smoked Sea Salt Chips. Traditionally romesco sauce uses bread as a thickening agent, but I decided the chips would add even more smokey flavor to the dip as well as thicken it. It’s also a great way to keep the recipe gluten-free.
Just like the black bean dip recipe I shared on Monday, this dip is made entirely in the food processor or high speed blender. Everything is pulsed together until it’s creamy with a bit of texture left from the almonds. The dip can be served cold or at room temperature, it’s delicious either way!
Smoked Romesco Dip
- 1/2 cup raw almonds, toasted and cooled
- 1/4 cup flat leaf parsley
- 1 clove of garlic
- 12-ounce jar roasted red peppers, drained
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon smoked paprika
- 6 Kettle Brand Wood Smoked Sea Salt Almond Oil Chips, approximately a handful
- Kosher salt and fresh ground black pepper to taste
- Add all of the ingredients to a food processor or high speed blender and pulse until smooth, about 2 minutes. Taste for seasoning and add salt and pepper as needed.
- Pulse to combine then serve with Kettle Brand Wood Smoked Sea Salt Almond Oil Chips.
Amount Per Serving: Calories: 103Total Fat: 8gSaturated Fat: 1gCholesterol: 0mgFiber: 2gSugar: 2gProtein: 3g
I first made this dip from recipe found in better homes and Gardens June 2019 edition. Difference is that calls for three-quarter cups of unsalted whole almonds, 1 tablespoon of tomato paste, 6-8 basil leaves, 1/2 tsp smoked paprika and I used 1/8 cup olive oil. Delicious!