Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Spanish Romesco sauce is a smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables you will love this recipe if you’re a big hummus fan.
Spanish Romesco Sauce
At first glance you might be thinking “She brought a dip and bread to a potluck?”
And you would be right, until you taste it. This is so much more than a dip. It’s everything hummus wants to be: spicy, complex & perfect with just about anything.
Dipped into crusty bread? Check.
Poured over pasta? Check.
Spooned onto roasted vegetables? Double check.
I double dog dare you to find something this dip doesn’t go well with.
Ok, I’m sure that this would taste horrible on ice cream, but you get the point.
I’m bringing this delicious dip for two reasons:
1. I know what a winner it is at potlucks
2. We will be in Barcelona by the time this is posted, a happy coincidence to share with you!
Think of this at the Spanish version of bruschetta; a simple appetizer that if done right is really, really, good.
Done wrong, and it’s nothing but stale bread and tomatoes.
On a completely unrelated note, I am beyond excited to be apart of this vegan potluck! If this is your first time here, grab a drink and be prepared to spend the next few hours drooling over plant-based favorites.
The Virtual Vegan Potluck is a collection of 168 blogs with 8 courses! 168 bloggers and 8 categories! Whew. We are going to be full. And Happy. Each blog is linked up to the next so you can hop from one recipe to the next.
Cheers to a fun event and thanks again Annie, Somer, and Jason for hosting this. I look forward to many more events and get-together’s.
Vegan Potluck: Spanish Romesco Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
- Category: Spread, sauce
- Method: Oven, Food Processor and Stove Top
- Cuisine: Mediterranean
Description
Spanish Romesco Sauce! A smoky dip that you will be making again and again! Delicious with crusty bread or on roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
- Category: Spread, sauce
- Method: Oven, Food Processor and Stove Top
- Cuisine: Mediterranean
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
- Category: Spread, sauce
- Method: Oven, Food Processor and Stove Top
- Cuisine: Mediterranean
Scale
Ingredients
- 1/4 cup olive oil
- 1 slice stale french bread, cubed
- 1/2 cup slivered, blanched almonds
- 5 garlic cloves, minced
- 1 15oz. can whole peeled tomatoes
- 1 jar (8 oz.) roasted red peppers
- 1 tsp. salt
- 1 1/4 tbsp. smoked paprika
- 2 tbsp. red wine vinegar
Instructions
- Preheat the oven to 350°F and place a baking sheet in the oven to preheat.
- Heat the olive oil in a saucepan; add the bread and almonds and stir frequently, cooking until they are golden brown. Add the minced garlic and sauté another 1 minute, stirring frequently.
- Place the can of tomatoes in a food processor, with the juice. Drain the jar of roasted red peppers and place in the food processor. Pulse a few times until chunky. Add the salt, paprika, vinegar, and almond-bread mixture. Puree until smooth.
- Pour the sauce onto the pre-heated baking pan in the oven and cook for 15 minutes until bubbly and lightly browned on top. Remove from oven, cool slightly and pour into a bowl.
did you make this?
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(29 comments) leave a comment
Not that there is anything wrong with bringing dip and bread to a potluck. Looks delicious, I love making tomato based dips.
Hmm I LOVE romesco sauce, but I have never made it! This goes straight into my recipes-to-try folder!
x Vix
vixbakes.com :: vegan baking + raw desserts
Looks very yummy. I’m just a bit confused as you used tin tomatoes yet you say in your post ‘The ingredients need to be of quality, I prefer making this in the summer with heirloom tomatoes, but any in-season kind will do.’Am I being thick? You also use jarred peppers.
Anyway I hope your having a fan time in Barcelona. Are you going to visit Barcelona’s Gothic Cathedral. It looks just fantastic? Have a great time. Avril
Delicioso!!
This looks so wonderful! Just perfect! I make something very similar as a spaghetti sauce and add lots of fresh basil!
A recipe that can be used as a dip or sauce? Great idea! Sometimes the simplest recipes are the most delicious.
Yum! This sounds (and looks) delicious! I am keen to try it on pasta too.
Have a great holiday.
🙂
Bread and dip would be the FIRST thing I head for at a potluck! This looks SO good!
Oo, yum. I would have no problem at all with you bringing this dip to a potluck! It seems like slightly thicker gazpacho, and so perfect for dipping fresh bread into (though I like your other suggestions for how to eat it, too!). I just love anything with tomatoes and garlic, and I bet the almonds round out the flavor really nicely.
I love Romesco sauce! Yours look fabulous and as you say, spooned over roasted vegetables – heaven!!! love the photos too 🙂