Roasted Red Pepper Cashew Dip

Roasted Red Pepper Cashew Dip

smokey roasted red pepper cashew dip

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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 3 cups

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
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