Romesco Dip

• Course Appetizer
• Cuisine Italian, Party Food, Vegan

Prep time

Cook time

Servings

Ingredients

• 1 Cup Almonds blanched, toasted
• 2 Cloves garlic
• 1/4 Teaspoon Smoked Paprika
• 1/4 Teaspoon Cayenne Pepper optional
• 1 Cup Red Bell Pepper roasted, patted dry
• 1/2 Cup green olives pitted, drained
• 2 Tablespoons lemon juice
• 2 Teaspoons Red Wine Vinegar
• 5 Tablespoons olive oil
• Salt and Pepper to taste
• Mary's Gone Crackers Sea Salt Pretzels

Instructions

1. In a food processor, combine the almonds, garlic, smoked paprika, and cayenne; pulse until coarsely chopped (about 15 to 20 times).
2. Add the roasted bell peppers, olives, lemon juice and vinegar.
3. While the machine is running, add the olive oil in a thin stream through the feed tube and process to a coarse puree.
4. Season the sauce with the salt and black pepper. Taste and adjust seasoning.