This Romesco dip recipe is a bright & fresh sauce made with roasted red peppers, basil, garlic, and olive oil. A delicious and healthy spread, perfect to slather on a thick slice of garlic bread or dip fresh vegetables or breadsticks into.
This dip with Romesco sauce is an easy red sauce that is made with fresh or jarred roasted red peppers. It’s the perfect addition to your next charcuterie board, and so flavorful and delicious.
If you are a fan of fresh Romesco sauce want to try a little something new – this red pepper dip is a flavor game-changer! This no-cook sauce uses roasted red bell peppers for a delicious and smoky taste, loaded with garlic and fresh basil for that classic Romesco kick.
I love Romesco everything, and have been wanting to test out a dip version for a while – and this recipe did not disappoint! You can use this red pepper dip on anything that you would use traditional dips with: cut vegetables, chips, pita bread, or breadsticks.
This Romesco Dip Recipe Is:
- Bright
- Fresh
- Smoky
- Garlicky
- Tangy
- Delicious
- Loaded with Flavor
- Vegetarian, Gluten Free, Vegan, and Dairy Free
Make Romesco Dip Vegan for a Healthy Version
This vegan Romesco dip with basil is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
Read my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Dairy Free Romesco Dip with Peppers?
- Garlic, Basil – I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- White Wine Vinegar: not to be confused with normal white vinegar, this white wine vinegar gives this recipe a really nice flavor.
- Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s fairly inexpensive, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Almonds: these giant bags of almonds are a great value from – they are raw and unsalted so they are perfect to add to breakfasts, oats, or make your own almond milk!
- Red Chili Pepper Flakes: for a little heat, which gives this sauce a nice touch.
How Do I Make Romesco Dip with Roasted Peppers?
- Roast the peppers – you can either use jarred roasted bell peppers, or make your own from scratch. Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred. Remove from oven, allow peppers to cool, and remove charred flesh.
- Add Ingredients – to a food processor, add the bell peppers, basil or parsley, garlic, almonds, chili flakes, and white vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste.
- Taste, and adjust seasoning as needed. Serve with bread, on a charcuterie board, with breadsticks, and enjoy!
What’s the Best Food Processor for Romesco Sauce?
We have this fantastic CuisinArt Food Processor that has lasted us years and years, and I have to say I’ve been very happy with it! It gets weekly use, and is great for chopping ingredients for sauces, making hummus, and pureeing vegetables. It’s really basic and inexpensive and gets the job done! While you can make this pesto in a blender, I prefer the texture of the food processor to get the herbs just right.
A No Cook Romesco Spread That’s Perfect for Summer
This no-cook red pepper Romesco dip is a quick and simple recipe. I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here! This pesto comes together in about 5 minutes, and doesn’t require the stove or microwave to make.
Romesco Dip Uses – Our Favorite Ways to Eat Romesco Dip
- Dip veggies, crackers, or bread
- Enjoy on grilled meats like fish, chicken, or steak
- Spread on toast or garlic bread
- Toss with pasta
- Add a dish to your next charcuterie or cheese board
- Use as a pizza sauce for homemade pizza (or pizza bagels!)
- Mix with rice for a delicious red pilaf
- Enjoy tossed with Spanish olives
More Vegetable Sauce Recipes You’ll Love!
Creamy Vegan Lemon Pasta Recipe (Dairy Free, Plant-Based)
White Wine Tomato Sauce Recipe (Vegetarian, Gluten Free)
Pasta Ratatouille Recipe (Dairy & Gluten Free)
Cashew Alfredo Sauce Recipe (Dairy Free, Vegan, Gluten Free)
Creamy Tomato Eggplant Sauce Recipe (Vegan, Paleo, Whole30, GF)
Get the Same Ingredients for this Roasted Red Pepper Romesco Dip:
As always, if you make this vegan and gluten free red Romesco dip recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there!
Romesco Dip
Equipment
Ingredients
- 12 ounces roasted red peppers drained
- 1 cup basil leaves
- 2 cloves garlic
- 1/4 cup almonds toasted
- 1 tablespoon white wine vinegar
- 1/2 teaspoon red chili flakes
- 1/2 cup olive oil
- Salt & Pepper to taste
Instructions
- Roast the peppers - you can either use jarred roasted bell peppers, or make your own from scratch. Place bell peppers on the top rack of your oven, and broil them under the low broiler setting until flesh is charred. Remove from oven, allow peppers to cool, and remove charred flesh.
- Add Ingredients - to a food processor, add the bell peppers, basil, garlic, almonds, chili flakes, and white vinegar. Secure the lid, and begin processing over low speed. Open the top of the food processor and stream in the olive oil until the pesto becomes a thick paste.
- Taste, and adjust seasoning as needed. Serve with bread, as a dip, or over pasta or pizza, and mangia!
Notes
Save Money on Grocery Delivery!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pingback:Pineapple Pico de Gallo Salsa Recipe
Pingback:Vegan Garlic Knots Recipe (Egg Free, Dairy Free)
Great flavor. Very versatile