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Stout Romesco Dip (10 minutes, so good)

Servings 4 -6 servings

Ingredients
  

  • 2/3 cup 2.8 wt oz sliced almonds
  • 1 large bell pepper roasted (from a jar is fine)
  • 1 cloves garlic smashed
  • 6 wt oz tomato puree
  • 2 tablespoon 10g chopped Italian parsley
  • 3 tablespoon 42g stout beer
  • 1 teaspoon 2gred pepper flakes
  • ½ teaspoon 1g smoked paprika
  • ½ teaspoon 3g sea salt
  • ½ teaspoon 2g black pepper
  • ¼ cup 56g olive oil

Instructions
 

  • Add the almonds to a pan over medium high heat.
  • Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
  • Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika, salt and pepper to a food processor.
  • Process for about one minute, then slowly add the olive oil until well combined.
  • Serve with bread, crackers or crudities.