Romesco Dip Recipe

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Looking to spice up your entertaining? This romesco dip is a bright red sauce made of almonds, red peppers and tomatoes: perfect for dipping!

Recipes are one of our ways of grounding ourselves. This Romesco dip has a special place in my heart. It’s a Spanish sauce, made with classic ingredients like sherry vinegar and smoked paprika that remind me of my time studying abroad in Spain.

Use this Romesco dip as a quick appetizer to enjoy on the patio with summer veggies, or in the winter with bread or crackers. For this variation, we used raw zucchini and peppers from the farmer’s market. We also grabbed some purple potatoes. For the potatoes, we grilled them up in a grill pan: or, you can use your grill! For quicker prep, you can use all raw vegetables, or even crackers or bread.


For the Romesco dip

  • 1 ½ cups sliced almonds
  • 2 cloves garlic
  • 15-ounce can fire-roasted Muir Glen diced tomatoes
  • 2 large jarred roasted red peppers
  • 1/2 tablespoon smoked paprika
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 tablespoon olive oil
  • 1/2 teaspoons kosher salt

For the vegetables (optional)

  • ½ pound purple potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • Olive oil
  • Paprika
  • Kosher salt


  1. Make the Romesco dip: In a dry skillet, toast the almonds over moderately low heat, stirring constantly, until golden brown and fragrant, about 5 minutes. Peel and smash the garlic.  In a blender or food processor, process all ingredients until smooth. Taste and add additional seasonings if desired. (If made in advance, store refrigerated and bring to room temperature before serving.)
  2. Prepare the vegetables: Slice the bell peppers and zucchini (these will be served raw).
  3. Grill the potatoes (optional): Thinly slice the potatoes. Lightly coat the potatoes in olive oil and sprinkle with paprika and kosher salt. Cook over medium heat on a grill pan or grill for about 12 minutes until tender and lightly charred, turning halfway through.
  4. Place all vegetables on a platter, and serve with Romesco dip.

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