Romesco Dip with Goat Cheese

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 8 servings
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1/3 cup olive oil

2 garlic cloves, crushed 

2 tablespoons tomato paste

One 14-ounce jar roasted red peppers, drained and roughly chopped 

2 pickled cherry peppers

3/4 cup slivered almonds

1/3 cup pepitas 

1/4 cup sherry vinegar

1 teaspoon kosher salt

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Handful parsley

8 ounces goat cheese 

Baked Pita Chips

Baked Pita Chips

4 pitas, each cut into 8 triangles

2 tablespoons olive oil 

1/2 teaspoon salt 


  1. Heat the olive oil in a small skillet over medium heat. When hot, add the garlic and tomato paste. Immediately remove from the heat and stir to melt the tomato paste into the oil. (It’s okay if it doesn’t come together completely.) Set aside and let cool slightly.
  2. Combine the red peppers, cherry peppers and brine, almonds, pepitas, vinegar, salt, paprika and cayenne in a food processor. Pour the tomato oil and garlic over top. Pulse a couple of times to combine the ingredients, then process until the mixture is smooth, about 1 minute. Add the parsley and process a few more seconds just to incorporate.
  3. Place the romesco in a serving bowl. Crumble the goat cheese over the top and serve with baked pita chips, tortilla chips, crudite or a combination of all three. 

Baked Pita Chips

  1. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
  2. In a bowl, toss the pita triangles, oil and salt together. Divide between the prepared baking sheets. Bake until crisp, 12 to 15 minutes. Remove and let cool slightly before serving.