Loaded Romesco Dip

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SERVES:

2-3

Prep Time:

10 minutes

Cook Time:

50 minutes

Get ready for a smoky, flavour-packed Romesco dip recipe that makes the perfect appetiser for entertaining with friends and family (if you can resist keeping it all to yourself!)

A Romesco sauce is great alternative for hummus when you want to bring some pizzazz to your platter. It's a Spanish inspired, roasted red capsicum dip that comes together super simply in the food processor. Just make sure to allow time to roast and then steam your red peppers to get those delicious smoky flavours.

The best bit is loading this spread with your favourite toppings - we've used creamy chunks of feta, olives, fresh coriander and wonky sautéed leeks.

Throw some crusty bread and seasonal veggies in the mix for dipping, and you've got a vibrant appetiser ready for spring BBQ's!

_INGREDIENTS:

_{ROMESCO CAPSICUM DIP:}

2 large red capsicums (or 3 small)
Olive oil for cooking
3 garlic cloves
¼ cup almonds (Any plain almonds is fine - sliced, slivered or whole)
1.5 tsp red wine vinegar
15g coriander
½ tsp smoked paprika
Salt and pepper

_TOPPINGS:

100g leek, rinsed
Handful of your favourite olives, halved
Coriander
1 tsp flaked almonds
25g feta cheese

INSTRUCTIONS:

Roast the Capsicums with Garlic
Preheat the oven to 230°C. Cut the capsicums in half, remove the stalks and seeds, and place them on a baking tray along with the garlic cloves. Drizzle everything with olive oil and roast for 30 minutes, checking at the halfway mark.
Sauté the Leeks
While the capsicums are roasting, slice the leeks thinly and heat a small pan with olive oil. Sauté for 4-5 minutes until soft, then set aside.
Steam and Peel the Capsicums
After roasting, transfer the capsicums to a lidded container (like a lunchbox) and let them sit for 20 minutes. The steam will loosen the skins. Once cooled, peel the skins off the capsicums.
Blend the Romesco Sauce
In a blender, combine the roasted capsicums, garlic, 1/4 cup of almonds, red wine vinegar, coriander, and smoked paprika. Blend until mostly smooth but still slightly chunky to keep some texture. Season with salt and pepper.
Assemble the Dip
Transfer the romesco sauce to a serving platter or bowl. Top with the sautéed leeks, halved olives, flaked almonds, feta cheese, and a sprinkle of fresh coriander.

Serve with crusty bread and your favourite seasonal veggies for dipping!

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