Go Back
+ servings
romesco dip in a cast iron skillet served with crackers, pita bread, and fresh vegetables.
Print Recipe
5 from 4 votes

Romesco Dip

Make the delicious vegan Romesco Dip from Trader Joe's at home with just a few ingredients and a high speed blender. I love to enjoy mine with pasta or more like a dip with fresh bred and veggies.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, dips, Sauce
Cuisine: American, Spanish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10
Calories: 52kcal

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
  • 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.

Notes

Store your sauce in a glass tupperware or sealed mason jar. Avoid plastic Tupperware because the sauce will stain.
I use cashews to make this sauce because they get 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.
See FAQs in post above for directions on making this into a cheesy, layered dip. 

Nutrition

Serving: 1 serving | Calories: 52kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Monounsaturated Fat: 1g | Sodium: 343mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g