Roasted Red Pepper Cashew Dip
This Red Pepper Cashew Dip is adapted from a couple of our favorite recipes. It's super tasty, soooo creamy and very easy. It's great for dipping naan, your favorite crackers or raw veggies.
Ingredients
- 1 cup raw unsalted cashews (soaked at least 30 minutes in hot water)
- 6 freshly roasted red bell peppers cut in half, remove seeds and stem
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 2 cloves fresh garlic
- 2 tbsp tahini
- 1/2 -1 tsp salt to taste
- 2-4 tbsp white wine or water to thin if necessary
- 1 tbsp olive oil
Instructions
- Preheat to 450°F. Arrange the peppers skin side up and garlic cloves on a cookie sheet and roast in the oven about 30 minutes. Peppers will be done when most of the skin is blackened.
- Cover the peppers loosely with aluminum foil and let cool. As the steam from the peppers condenses, the skin becomes easy to peel off.
- Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. *Never rinse or wash the peppers, as the water will diminish the smoky flavor.
- Place all the ingredients, except water, in a food processor or blender and process until smooth. Add water or wine to thin to desired consistency. Start with 2 tbsp of water and add more 1 tbsp at a time if needed.
- Serve with chips, crackers or raw veggies. Or use it as a spread for a sandwich or wrap.
- You can freeze some for later, then heat up in a sauce pan and serve.
Notes
photo from www.veggieinspired.com
Tried this recipe?Let us know how it was!