Layered Romesco Dip
package (8 oz) cream cheese, softened
package (4 oz) crumbled feta cheese
teaspoon crushed red pepper flakes
cloves garlic, finely chopped
jar (12 oz) roasted red bell peppers, drained and patted dry
cup Progresso™ plain panko crispy bread crumbs
tablespoon Italian seasoning
tablespoon red wine vinegar
teaspoon smoked paprika
cup shredded Parmesan cheese
tablespoons sliced almonds
tablespoons thinly sliced fresh basil leaves
In medium bowl, beat cream cheese, feta cheese, pepper flakes, garlic and salt with electric mixer on low speed 1 to 2 minutes, scraping bowl occasionally, until smooth. Spread evenly on plate or serving platter.
In blender, place roasted peppers, bread crumbs, Italian seasoning, vinegar, honey and smoked paprika. Cover and puree 60 to 90 seconds or until smooth. Pour over cheese mixture on plate; spread evenly, leaving 1/2-inch border of cream cheese mixture.
Sprinkle Parmesan cheese over roasted red pepper mixture. Top with almonds and basil; serve with crusty bread or crackers.
- Traditional Spanish Romesco sauce uses bread or bread crumbs to thicken the sauce. We’re using panko bread crumbs for an easy shortcut that maintains all the flavor of the classic sauce.
- For even more Spanish flair, serve with olive bread.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.