Roasted Garlic Romesco Dip
Learn how to make this low-fat Roasted Garlic Romesco Dip. It is a very nice surprise to a plant based diet. When looking for a go to dip this is a very versatile sauce that goes well with vegetables, potatoes, grains and of course chips. This will definitely become one of your staple dips of choice. From Italian to Spanish foods to just sprucing up any dish with this saucy dip you can pour it on and dress up a variety of foods, because it’s just that good.
I first discovered this dip on an excursion to Trader Joe’s. I love this store! It is definitely a store to check out if you are a vegan, because they have such an unusual selection of vegan foods. I checked out Trader Joe’s Romesco Dip and as I read the ingredients I thought this could really be good. So I made it myself. I was pleasantly surprised in how tasty it was. Of course I modified it and changed it up to my own liking, because you guessed it, I like it spicy and robust. The roasted jalapenos and roasted garlic were the true difference that set this Romesco dip apart. As I have not found this version anywhere else so I feel it is a one of a kind recipe.
This version of Roast Garlic Romesco Dip has some interesting ingredients. The almond butter and roasted garlic are a nice addition of protein and thickness. Plus, the little amount of almond oil helps to mingle up flavors. The amount of garlic can be added to the dip according to your own desired taste. I usually use between 3 to 10 cloves of garlic. The more the better, because it gives this dip extra full flavor and if you like roasted garlic this will be one of your favorite dips. Another addition to this recipe were the sunflower seeds to add some nice texture. This gives a thickness to the dip to be a good dipping consistency for chips. If you find that the roasted peppers give the saucy dip too much liquid just add another tablespoon of sunflower seeds. I hope you enjoy this recipe.
Roasted Garlic Romesco Dip
- Storage container
- Serving bowl
- 2 Lg Red Bell Peppers
- 2 Lg Jalapenos
- 3 – 10 Lg Garlic cloves
- 1 med Tomato seeded
- ½ Lemon juice only
- 2 Tbsp Almond Butter
- 3 med Sprigs of Parsley parsley leaves only
- 2 Tbsp Tomato Paste
- 3 Tbsp Sunflower seeds with no shells
- 2 Tbsp Red Wine Vinegar
- ¼ cup Water
- ½ tsp Cumin ground
- 2 tsp Nutritional Yeast
- 5 dashes Smoked Paprika
- 2 tsp Sea Salt
- Add the red bell peppers, jalapenos and garlic to an Air Fryer at highest settings for 15 to 18 minutes. ( You can also roast them over a flam on a gas stove or in the oven until chard at about 400°, watch until chard.)Take garlic out after 9 minutes or they will be over done. Continue roasting the red bell peppers and jalapenos.
- When the Red bell peppers and jalapenos are finished they should be pretty chard. You can then put them in a container in the freezer for 15 minutes to cool them and help hold moisture as they cool. After they have cooled cut a hole at the end of the pepper and drain the juice. Then peal them by sliding the edge of your knife over the skin and pealing off the outside skin. If it all doesn't come off don't worry it will be fine. Then cut them in half and discard the core and the seeds. If you want your dip to be spicy you can put the jalapeno seeds in the blender. At this point you are done and can put the flesh of the peppers in the blender with the pealed roasted garlic.
- Add the lemon, water, tomato paste and red wine vinegar and pulse the blender to chop the bigger pieces.
- Put the remaining cumin, nutritional yeast, sunflower seeds, almond butter, parsley, smoked paprika and salt in the blender and blend until mixed. Put into container for 1 hour for spices to mingle. Then serve it up in a bowl with your favorite dippers or top your favorite roasted grilled veggies.