Culinista Kitchen®,  Recipes & Cooking

Eat This Dip for Glowing Skin

by The Culinistas

Ahead of the launch of our Glowing Skin menu, we’re sharing a recipe for a client favorite: Romesco Dip. The main ingredients of this dip are carrots and red bell peppers, both high in beta-Carotene (aka Vitamin A) and lycopene, pigments that give fruits and veggies their red and orange colors. Lycopene and betacarotene are antioxidants that help promote skin radiance with studies showing that consuming lycopene during the sunnier months  protects the skin from UV damage. We have nothing but glowing reviews for this Romesco Dip. It’s sweet, tart, and nutty; the perfect summertime snack, sandwich spread, or sauce.

Romesco Dip with Sourdough & Crudités

Serves 6 to 8
Prep Time 15 minutes
Cook Time 30 minutes

1 bunch carrots, peeled, tops removed and reserved
1 red pepper, stem, seeds and ribs removed
1½ tsp ground cumin, divided
1 tsp onion powder
¾ tsp cayenne, divided
½ cup plus 2 TB olive oil, divided
½ cup hazelnuts, roasted, chopped, divided
3 TB sherry vinegar, divided
Salt & freshly ground black pepper, to taste
Crudités, for serving
Grilled sourdough bread, for serving

1. Preheat oven to 400ºF.

2. Make the dip: In a large bowl, mix carrots, red pepper, 1 tsp cumin, onion powder, ½ tsp cayenne, and ¼ cup oil. Season with salt and pepper, transfer to a parchment-lined sheet tray, and roast until completely tender, 30 to 40 minutes.

3. In a high speed blender, add the roasted vegetable mixture, ¼ cup hazelnuts and 2 TB sherry vinegar. While the motor is running, stream in ¼ cup oil. If the dip is too thick, adjust consistency with a few TB of cold water, then season with salt and pepper. Transfer the dip in a serving bowl.

4. Make the pesto: In the base of a high speed blender, add 1 cup of the reserved carrot tops, remaining ½ tsp cumin, remaining ¼ tsp cayenne, 2 TB hazelnuts and remaining 1 TB vinegar. While the motor is running, stream in remaining 2 TB oil, then season with salt and pepper. 

5. Spoon the pesto on top of the dip, press down slightly and swirl to create a marbled effect. Garnish with remaining 2 TB hazelnuts and serve with crudités and grilled bread.

Chefs Tips:


Buy crudités that will last in the fridge 3-4 days like fennel, cucumber, celery & radish.


  • Use leftover veggies from other dishes as crudités
  • Blanch any vegetables that are very cruciferous raw like broccoli & green beans.
  • Put the crudités in crisper drawer to avoid frostbite

Client Note Suggestion: 

Dip is also great on a turkey sando or with eggs

Thank you to Nadia Agsen the beautiful photo.