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Easy Romesco Dip

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 appetizer servings 1x


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



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.
  • Category: Appetizer
  • Method: Blended
  • Cuisine: Spanish

Keywords: Romesco sauce, Romesco dip, Entertaining dip, Spanish recipes,