Spinach Romesco Dip


  1. Preheat oven to 425°.
  2. Rub garlic and red pepper with olive oil and place on a baking sheet. Roast for 15 minutes.
  3. Place garlic and pepper in a plastic covered bowl for 5 minutes.
  4. Peel the skin off the pepper and roughly chop.
  5. In a blender, combine peppers, garlic, tomatoes, almonds, onion, vinegar, salt and bread until thoroughly combined.
  6. Roughly chop the spinach; place in a medium, microwave-safe bowl. Add water and cover with plastic wrap. Microwave for 3 minutes. Allow to sit in microwave for an additional minute. Drain water by squeezing the spinach.
  7. In a small baking dish, combine romesco sauce and spinach. Sprinkle feta cheese on top. Bake for 10 minutes.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen


3 cloves garlic, peeled

1 red pepper, seeded and halved

1 tablespoon Carlini 100% Pure Olive Oil

14.5 ounces Happy Harvest Diced Tomatoes, drained

1/4 cup Southern Grove Slivered Almonds

2 tablespoons chopped red onion

2 tablespoons Tuscan Garden White Vinegar

1 teaspoon Stonemill Essentials Iodized Salt

1 slice stale L'oven Fresh 100% Whole Wheat Bread, broken into pieces

3 cups Little Salad Bar Flat Leaf Spinach

1 tablespoon water

1/3 cup Specially Selected Feta Cheese Crumbles

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes