smoky red pepper dip
Chipotle peppers and anchovies add umami flavor for heartiness with a hint of comfort in this savory spin on romesco sauce.
½ cup almonds
1 cup roasted red bell peppers, drained
2 chipotle chilies in adobo, plus 1 tbsp adobo
1 tbsp anchovy paste (or 4 anchovy fillets)
1 tsp smoked paprika
½ tsp Worcestershire sauce
2 tbsp extra-virgin olive oil
1 tbsp grated Parmesan, optional
Pulse almonds in a food processor until finely chopped. Add bell peppers, chilies, adobo, anchovy paste, smoked paprika, and Worcestershire sauce, and process until smooth. Add olive oil slowly and in batches, pulsing until blended. Serve immediately, garnished with Parmesan (if desired), or cover and chill for up to a week.
PAIR WITH assorted roasted vegetables (rainbow carrots, fennel bulbs, turnips, rutabaga, fingerling potatoes, broccolini, asparagus, cauliflower), sweet potato fries, or tortilla chips NUTRITIONAL INFO 229 calories per serving, 20 g fat (2 g saturated), 8 g carbs, 3 g fiber, 7 g protein, 461 mg sodium