Light Romesco Dip

  • Yield 3 cups

This classic Catalan sauce has much less olive oil, making it lighter and decidedly delicious.

Sheri Giblin


2 medium ancho chiles
4 large cloves garlic
1 large roasted red bell pepper/capsicum, coarsely chopped
1 cup (115 g) blanched almonds, toasted
1 can (14.5 oz/415 g) diced tomatoes, drained
2 tablespoons red wine vinegar
1 1/4 teaspoons kosher or sea salt
1 teaspoon pimenton (Spanish smoked paprika)
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil


  1. To prepare the ancho chiles, remove the stems and seeds, then soak the chiles in hot water to cover until softened, about 45 minutes. Drain well and tear into small pieces.
  2. In the workbowl of a food processor fitted with the metal blade, process the garlic until finely minced. Add the chiles, roasted pepper/capsicum, almonds, tomatoes, vinegar, salt, pimenton, sugar, and cayenne. Pulse until uniformly minced, scraping down the sides of the bowl once or twice. With the machine running, slowly add the olive oil and process just until combined. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

Suggested dippers: Roasted cauliflower, poached shrimp, roasted fingerling potatoes, crostini, herbed cheddar cheese straws

Tip: This sauce keeps, tightly covered, in the refrigerator for up to 3 months. Remove from the refrigerator 45 minutes before serving. Serve at room temperature.

–This recipe reprinted with permission. Diane Morgan, Skinny Dips: 60 Recipes for Dips, Spreads, Chips and Salsas on the Lighter Side of Delicious, ChronicleBooks (2010)



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