Quick Roasted Piquillos and Almond Dip
A vibrant Spanish dip combining roasted piquillo peppers with creamy roasted almonds, smoked paprika, and garlic. The peppers are warmed in the oven until caramelized at the edges, then blended with toasted almonds for a smoky, nutty depth. Serve warm or at room temperature with crusty bread, crackers, or vegetables.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 1½ cups (360 ml) dip, serves 6 as an appetizer
Steps
Before you start
- Preheat your oven to 400°F (200°C) and position a rack in the middle
- Gather all ingredients and measure them out before you begin
- Have a food processor or blender ready to puree the dip
Toast the almondsOven 400°F / 205°C
- Spread the raw almonds in a single layer on a baking sheet.
- Roast at 400°F (200°C) for 8–10 minutes, stirring halfway through, until fragrant and light golden.
- The almonds should smell nutty and feel warm when you tap the pan.
- Transfer to a plate and let cool for 2 minutes.
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Ready when: Almonds are fragrant, light golden, and warm
Tip: Do not skip toasting—raw almonds are bland; roasting develops their smoky, rich flavor.
Roast the peppers and garlicOven 400°F / 205°C
- Pat the drained piquillo peppers dry with paper towels to remove excess liquid.
- Toss them on the same baking sheet with the toasted almonds, minced garlic, 2 tablespoons of olive oil, and smoked paprika.
- Spread everything in a single layer.
- Return to the oven and roast for 12–15 minutes, stirring once halfway through, until the peppers are caramelized at the edges and the garlic is soft and fragrant.
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Ready when: Peppers have dark caramelized spots, garlic is soft and sweet
Tip: Patting the peppers dry prevents soggy dip; the caramelized edges add sweet, smoky depth.
Cool and blend
- Remove the baking sheet from the oven and let the mixture cool for 5 minutes so you can handle it safely.
- Transfer the warm peppers, almonds, and garlic to a food processor or blender.
- Add the sherry vinegar and the remaining 1 tablespoon of olive oil.
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Ready when: Mixture is cool enough to touch
Tip: Blending warm ingredients creates a silkier, creamier texture than cold ingredients.
Puree until smooth
- Blend on high speed for 1–2 minutes, stopping to scrape down the sides once, until the dip is smooth and creamy.
- The texture should be similar to hummus—thick but spreadable.
- If it seems too thick, add 1 tablespoon of water at a time and pulse until you reach the desired consistency.
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Ready when: Dip is smooth, creamy, and no large pieces remain
Tip: Don't over-blend to oil; stop as soon as the dip is creamy to keep it from separating.
Season and serve
- Taste the dip and season with sea salt and freshly ground black pepper to your preference.
- Transfer to a serving bowl.
- Serve warm or at room temperature with crusty bread, crackers, or raw vegetables.
- Drizzle with a little extra olive oil and a pinch of smoked paprika if desired.
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Ready when: Dip is seasoned to taste and ready to serve
Tip: Taste before seasoning—the peppers and garlic already add saltiness; adjust carefully.
Good to know
Tips
- For a thinner, more dip-like consistency, blend in 2–3 tablespoons of sour cream, Greek yogurt, or crème fraîche after pureeing.
- Toast the almonds separately first so they reach full color and flavor before joining the peppers—this prevents them from becoming undercooked if the peppers finish faster.
- If you can't find jarred piquillos, roast fresh red bell peppers over an open flame or under a hot broiler, peel off the charred skin, and drain well before using.
- This dip is best served warm or at room temperature, which brings out the roasted, smoky flavors. If serving cold, let it sit at room temperature for 20 minutes before eating.
Make ahead
You can prepare this dip up to 3 days ahead. Store it in an airtight container in the refrigerator. Warm it gently in a skillet over low heat with a splash of water, or serve cold straight from the fridge. The flavors actually deepen after a day.
Storage & reheating
Room temperature: up to 2 hours before serving. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month. Thaw in the refrigerator overnight and reheat gently in a skillet, or serve cold straight from the freezer after thawing.
Substitutions
- jarred piquillo peppers, drained → roasted red bell peppers (jarred or fresh, roasted). Use about 3 large roasted red peppers. They will be milder and sweeter than piquillos; reduce the paprika slightly if you prefer.
- raw almonds → raw hazelnuts or walnuts. Toast the nuts the same way. Hazelnuts add a richer, earthier flavor; walnuts are more assertive and slightly bitter.
- sherry vinegar → red wine vinegar or aged balsamic vinegar. Use the same amount. Red wine vinegar is sharper; balsamic adds sweetness.
- smoked paprika → sweet or hot paprika plus a pinch of smoked salt. Use 1½ tsp paprika plus ¼ tsp smoked salt for a similar flavor profile. The dip will be less smoky.
