Make the delicious vegan Romesco Dip at home with just a few ingredients and a high speed blender. Serve with fresh bread, crackers and veggies or mixed into pasta to take that jar of red peppers to the next level.
About this Dip
I am completely OBSESSED with the Romesco Dip from Trader Joe’s. It’s a vegan dip made with almonds, roasted red peppers, and tomatoes that is seasoned to absolute perfection with traditional Spanish flavors. It also doubles as a sauce, making it an incredibly versatile item to have in your refrigerator!
However, it’s a seasonal item 😱. Once I realized this, I knew I had to recreate it so I can enjoy it all year long! And personally, I think it tastes even better!
Thankfully, it’s SO easy. All you need to do is gather the ingredients, prep them by washing and/or dicing them, and blend them in a high speed blender. That’s it!
I love to enjoy this homemade Romesco Dip hot or cold. I’ll use it as a delicious pasta sauce and pair that with some protein or dunk in pieces of bread, crackers, and fresh veggies. You could even spread it on top of your burger. You’ve got to try!
And if you’re looking for other dips to try, check out this Cream Cheese Garlic Dip, this Avocado Crack Dip, this Roasted Beet Dip, or this Whipped Feta Dip that I think you’ll love too!
Recipe Ingredients
- Roasted Red Peppers: A simple jar of peppers gets taken to the next level in this Romesco Dip. The recipe uses just the peppers, not the oil in the jar. So be sure to drain them.
- Cashews: Cashews give this dip a rich and thick texture with an almost cheesy flavor. Almonds are traditional for romesco, but I’ve found I enjoy cashews better.
- Vinegar: I used red wine vinegar. Balsamic is also an option for a little more sweetness.
- For serving: Enjoy this Romesco Dip with pasta, a baguette, crackers, cheese, fish or meats.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
- First, prepare all of the ingredients. Wash your tomato, parsley, and red onion. Dice the red onion. Drain your roasted red peppers.
- Next, add all ingredients to a high speed blender. Then, pulse for 30-45 seconds, or until everything is blended.
- Enjoy warm or cold! If warm, serve with meats, cheeses, or use as a pasta sauce. If cold, dunk in a slice of bread.
Recipe FAQs
Storing in a glass tupperware or mason jar in the fridge for up to 1 week or freeze for up to 3 months. Avoid plastic Tupperware because the sauce will stain.
Yes, but you’ll need to roast raw peppers first and remove the skin to get the right texture and flavor for this sauce. To roast your pepper, cut it in half, remove the stem and seeds, and roast face down on a tin foil lined baking sheet at 450°F for 15-20 minutes. Allow your peppers to cool before using in this recipe.
I used cashews because they get nice and creamy when blended. You can definitely try this with another type of nut, but I suggest one with a milder flavor like almonds or walnuts and steering away from something like a peanut that will definitely change the flavor of the sauce. Or if you want it nut free, you could try pumpkin or sunflower seeds!
Romesco Dip is great on toasted bread, crackers, pita, or fresh veggies. I also love to spread on sandwiches, grilled fish or meat, or mixed into pasta or rice. Another way I’ve enjoyed this Romesco Dip as a creamy, cheesy dip. Here’s how I made it:
1. Preheat the oven to 350°F.
2. Use a rubber spatula to spread 6 oz of cream cheese into the bottom of a 8”, oven safe skillet.
3. Top the skillet with 1 cup of Romesco Sauce. Bake for 20-25 minutes or until cheese is melted and hot.
4. Remove and serve with chips, pretzels, or fresh vegetables!
More Recipes You’ll Love
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Romesco Dip
Equipment
- blender
- Rubber Spatula
- Measuring cups and spoons
- Knife
- Cutting Board
Ingredients
- 16 oz roasted red peppers, drained
- ¼ cup red onion
- 6 cloves garlic
- ½ roma tomato
- Large handful of parsley
- ⅓ cup roasted sea salt cashews
- 1 tsp sea salt
- 2 tsp olive oil
- 1 tsp red wine vinegar
- 2 tsp paprika
For serving:
- pasta
- baguette
- crackers
- cheese
- meat
Instructions
- First, prepare all of the ingredients. Wash your tomato, parsley, and red onion. Dice the red onion. Drain your roasted red peppers.
- Next, add all ingredients to a high speed blender. Then, pulse for 30-45 seconds, or until everything is blended.
- Enjoy warm or cold! Serve with crackers, bread, pretzels, veggies, meats, cheeses, or use as a pasta sauce.
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Romesco Sauce calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
this stuff is addicting! I love it on fresh bread and eggs.
Joseph’s Lavash toasted with this dip spread on top – literally my favorite snack ever
I’m not sure it’s even a seasonal product as it’s been gone from stores over a year now. I miss it. Excited to give this a try, thank you.