Recipe courtesy of Grant Melton
Recipe courtesy of Grant Melton
Watch how to make this recipe.
Romesco Dip with Goat Cheese
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 10 mg
- Sodium
- 295 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 10 mg
- Sodium
- 295 mg
Ingredients
Baked Pita Chips
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Directions
- Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and tomato paste. Immediately remove from the heat and stir to melt the tomato paste into the oil. (It’s okay if it doesn’t come together completely.) Set aside and let cool slightly.
- Combine the red peppers, cherry peppers and brine, almonds, pepitas, vinegar, salt, paprika and cayenne in a food processor. Pour the tomato oil and garlic over top. Pulse a couple of times to combine the ingredients, then process until the mixture is smooth, about 1 minute. Add the parsley and process a few more seconds just to incorporate.
- Place the romesco in a serving bowl. Crumble the goat cheese over the top and serve with baked pita chips, tortilla chips, crudite or a combination of all three.
Baked Pita Chips
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- In a bowl, toss the pita triangles, oil and salt together. Divide between the prepared baking sheets. Bake until crisp, 12 to 15 minutes. Remove and let cool slightly before serving.
