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Debra Klein | Easy Plant Based Recipes

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Home » All Recipes » Appetizer » Oil-Free Romesco Dip

Oil-Free Romesco Dip

Gluten-freeGrain FreeKosher for PassoverNo OilPaleoVeganVegetarian

Published on: January 25, 2020 Last modified: March 13, 2020

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Raise your hand if you’ve been looking for an easy recipe for a healthy dip? You know, the kind that is so yummy everyone asks for the recipe? A dip that takes just 5 minutes to make, is full of wholesome ingredients and compliant with the giant list of diets everyone you knows is on? Low-Carb, No oil, Paleo, Whole30, WFPB, Gluten-Free, Plant-Based, Dairy-Free, etc. No worries, I’ve got you covered with this Romesco Dip.

Ruddy Tomato dip with vibrant veggies
Romesco Dip with assorted veggies, the tasty and healthy appetizer.

Honestly, keeping up with the latest dieting craze is exhausting. I find labels unproductive, limiting and frustrating for most. But, I understand the need to stick to what you know makes you feel YOUR best while also making others happy in their quests for longevity. This delicious dip should cover you on all counts. PLUS, it will literally take you 5 minutes to make so you can tend to your own needs too.

A hearty rust colored spread with bring vegetables.
Rich in color and taste, romesco dip is satisfying in an umami way.

What is Romesco?

Generally, Romesco refers to a roasted tomato and bell pepper (or chili pepper) based sauce that originated in Catalonia. Often it’s used on top of fish, poultry, meats, vegetables and stews. I’ve created a recipe that evokes the same ruddy color, the same smoky flavor, with similar ingredients that are available year round. No need to wait for summer-time farmers market tomatoes and peppers to be able to make this homemade dip. Make Romesco Dip NOW, when there are games to be watched with healthy snacks nearby.

What’s in Romesco Dip?

Almonds, spices, roasted peppers, sund dried tomatoes, garlic, parsley and vinegar
Wholesome, plant based ingredients for a nutrient dense, low calorie dip.
  • Roasted Red Peppers
  • Sun-Dried Tomatoes
  • Almonds—subs listed in the recipe card for those with tree-nut allergies.
  • Parsley
  • Garlic
  • Red Wine Vinegar
  • Smoked Paprika
  • Cayenne Pepper

How do you make Romesco Dip?

Step by Step making romesco dip in the food processor
5 Minutes to Romesco Dip

I don’t exaggerate when I tell you this dip takes 5 minutes to make. Simply put all ingredients in your food processor. Process. Scrape down the sides. Repeat. Pour in water while the processor is running to create a creamy texture. It’s totally up to you how creamy/chunky your dip will be. You can use a high speed blender if you don’t have a food processor, no problem.

What can I serve this low carb dip with?

Romesco Dip with crackers.
  • Raw Veggies
  • Roasted Veggies
  • Crackers or Chips
  • As a spread on a sammie or a wrap
  • Thinned out with water or plant-milk as a sauce for pasta, grains, or roasted veggies
Brightly colored vegetables and dip
Healthy No-Oil Plant Based Dip with Veggies

If you’ve never tried romesco dip, this is your golden opportunity. So easy to make and wholesome too. It’s a great alternative to hummus, though if you’d like to try a healthier recipe, look to this cauliflower hummus. Ideal for a healthy appetizer or snack. Perfect as a sandwich spread or thinned into a sauce, this simple recipe has limitless possibilities and I like that!

Continue to Content
Yield: 2 cups

Oil Free Romesco Dip

Bright Vegetables surrounding a rich red dip

5-Minutes to make this delicious dip that is low carb, oil free and perfect for crudites that will accommodate all kinds of eating styles. Compliant with Whole30, Paleo, WFPBNO, Vegan, Gluten-Free.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup raw almonds
  • 1 16-oz jar organic roasted red peppers
  • 1/2 cup organic sun dried tomatoes
  • 1/4 cup fresh parsley
  • 2 small cloves garlic
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water

Instructions

  1. Toast almonds: place them in a dry skillet on the stovetop over medium heat. Cook, shaking the pan to redistribute almonds for 3 minutes, or until toasted, but not burnt. OR: preheat oven to 325 and toast on rimmed baking sheet for 15 minutes, until golden.
  2. If sun dried tomatoes are dry/hard, soak iIn warm water for 10 minutes, then drain.
  3. Drain red peppers and place in a bowl of food processor. Add in toasted almonds, sun dried tomatoes, parsley, garlic, vinegar and spices. Process until all ingredient are fully incorporated. You may need to stop and scrape down the sides several times and then continue. With processor running, slowly pour in the water, allowing mixture to absorb moisture evenly. Scrape down sides and process again. Check for seasoning and if mixture is too thick, add additional water 1 Tablespoon at a time until desired consistency.
  4. Store in airtight container in the fridge for 1 week or the freezer for 2 months.




Notes

  • I like to buy my almonds RAW and then toast myself, if needed. This keeps my pantry uncluttered, with flexible ingredients that are wholesome too.
  • For tree nut allergies, substitute sunflower seeds for the almonds. Hemp seeds will also work.
  • Tomatoes and Red Peppers are heavily sprayed produce---buy organic when you can.
  • If you are looking for a thinner romesco that you can use as a sauce/spread, thin with additional water or almond milk until desired consistency.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Breville BFP660SIL Sous Chef 12 Cup Food Processor, Silver
    Breville BFP660SIL Sous Chef 12 Cup Food Processor, Silver
  • U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
    U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
  • All-Clad D3 Stainless Steel Dishwasher Safe 7.5-Inch Skillet
    All-Clad D3 Stainless Steel Dishwasher Safe 7.5-Inch Skillet

Nutrition Information

Yield

8

Serving Size

1/4 cup

Amount Per Serving Calories 121Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 139mgCarbohydrates 9gFiber 3gSugar 4gProtein 4g

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

© Debra
Cuisine: American / Category: Vegan

Filed Under: Appetizer, Condiment, Gluten-free, Grain Free, Kosher for Passover, No Oil, Paleo, Snack, Vegan, Vegetarian

Previous Post: « Nutritional Powerhouse: Carrot Ginger Soup
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Reader Interactions

Comments

  1. Gloria

    January 28, 2020 at 2:59 pm

    I am always looking for healthy dips. This sounds awesome. I often will eat crackers and dip for lunch. Looks I need to add this recipe into my rotation. It contains some of my favourite ingredients.
    Reply
    • Debra Klein

      January 28, 2020 at 11:21 pm

      It's so tasty and welcome change from some others that I eat way too often.
      Reply
  2. Lisa

    January 30, 2020 at 10:30 am

    I've had romesco sauce on lots of dishes, but I've never actually made it myself. I'm surprised to see how quick and easy it is for delivering as much flavor as you get. I would totally use this on a sandwich or wrap -- and I have a feeling it's going to be a hit at our Super Bowl party this weekend! Thanks!
    Reply
    • Debra Klein

      February 3, 2020 at 9:49 pm

      You're welcome! Quick, Easy, Healthy....that's where it's at!
      Reply
  3. Carmy

    February 3, 2020 at 12:57 am

    I love that this only takes 5 minutes to make! I love me a quick dip, especially on Superbowl weekend! I'll bet this will be inhaled at the snack table.
    Reply
    • Debra Klein

      February 3, 2020 at 9:48 pm

      Exactly! Move over hummus....there's a new dip in town.
      Reply
  4. Sean@Diversivore

    February 3, 2020 at 4:05 pm

    Awesome flavours, awesome combination, awesome recipe! Romesco is something I need to make WAY more often - it's so easy, and (as you say) a great dip/side that's also healthy and safe for nearly every diet. Thanks for the notes and substitutions too. Cheers!
    Reply
    • Debra Klein

      February 3, 2020 at 9:48 pm

      Thank you....this one's definitely a keeper.
      Reply
  5. Dana

    February 4, 2020 at 11:31 am

    Love romesco! With veggies, with fish, tossed into a pasta, it's glorious. I've never made it without oil, so I'm looking forward to trying this. Looks so so good!
    Reply
    • Debra Klein

      February 10, 2020 at 9:46 am

      My philosophy is that ingredients should enhance nutrition, or be a flavor booster...when I realized the oil added neither to this recipe it was a no brainer to just leave it out.
      Reply
  6. Trish Bozeman

    February 6, 2020 at 1:32 pm

    Ooooh if I could veggies/chips with dip for every meal I totally would. Love this healthy, oil-free romesco sauce! Perfect when you want dip, but want something healthy too. And I'm obsessing over those purple radishes. So pretty.
    Reply
    • Debra Klein

      February 10, 2020 at 9:44 am

      Totally! I think purple is a neutral...and those purple dikon radishes are always the first veggie gobbled up when I do a dip platter.
      Reply

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