Red Bell Pepper Dip
Here's the recipe for our versatile RED BELL PEPPER DIP recipe . I regularly put together a veggie tray, make this yummy dip and keep the tray in a spot I pass by often. I find that every time I pass by, I grab a few veggies without even thinking about it. The fiber keeps me satiated and the benefits from the micronutrients are immense. I also use it to top grilled veggies or meat, or use it as a dressing.
5 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 121 |
| Fat: | 10 g |
| Carbohydrates: | 5 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 536 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Calculated per serving. | |
by Masala Paleo
Serves: 4
Ingredients
- 1 whole1 whole1 whole Red Bell Pepper
- 0.5 whole0.5 whole0.5 whole Red Onion, If small onion, use whole
- 1 whole1 whole1 whole Tomato
- 1 whole1 whole1 whole Jalapeño, De-seeded if you prefer lower heat
- 3 cloves3 cloves3 cloves Garlic
- 0.25 cup0.25 cup0.25 cup Raw Cashews
- 1 tsp1 tsp1 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop all the veggies finely
- Heat oil in a pan and sauté the onions and garlic for a few minutes
- Add the peppers and jalapeno and sauté till slightly browned
- Now add the tomatoes and let them soften, followed by the cashews and salt
- Let it cool and blend to a smooth consistency
- Serve with veggies or grilled meat
Add a Note
My Notes:
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