romesco-ish dip
Recipe type: appetizer
  • 1 cup slivered almonds, toasted (Using whole almonds are fine too, just they may not break up as well in the food processor. The texture will be more chunky.)
  • 4 medium jarred roasted red peppers, drained and dried slightly (Making your own are even better, but you may need to increase the salt slightly.)
  • 8 sun-dried tomato halves, in oil
  • 2 teaspoons lemon juice
  • ½ teaspoons salt
  • ¼ teaspoon pepper
  • 1½ tablespoon extra-virgin olive oil
  • ¼ cup sour cream
  1. Toast almonds in 350 degree oven until lightly browned. Cool slightly.
  2. Combine all ingredients in food processor and process until smooth. Taste to add more salt if needed. Makes just less than 2 cups (approximately 480 ml).
  3. Serve with pita chips or crackers. May be served at room temperature or chilled. It can be kept refrigerated for up to a week.
Other variations: Try walnuts instead of almonds, Greek yogurt instead of sour cream, and maybe even a dash of balsamic vinegar. And garlic. If you must.
Recipe by story of a kitchen at