Roasted Red Pepper Cashew Dip (Edit recipe)

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This roasted red pepper cashew dip is creamy, flavour-packed, and comes together with simple ingredients. Made with Nutterie raw cashews, roasted red peppers, garlic, tahini, and olive oil, it's the perfect dip for crackers, veggies, and sunny afternoons.

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 4

Ingredients

1 cup Cashews, Raw, boiled and drained
3 Tbsp Water
2 clove Garlic
3 whole Roasted Red Pepper
3 Tbsp Extra Virgin Olive Oil
0.5 Tbsp Tahini
1 pinch Salt and Pepper, to taste
1 tsp Paprika
1 tsp Parsley, Dried, to top
1 pinch Red Pepper Flakes, to top (optional)
2 Tbsp Cashews, Raw, chopped, to top

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Process

Cook Mode

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

Place 1 cup of cashews in a small pot with 1 cup of water and let boil for 10 minutes. Drain and place in a food processor.
Add remaining ingredients to a food processor and blend until completely smooth and creamy. Add more or less water to get the dip to your desired consistency.
Pour red pepper cashew dip into a bowl and top with an extra drizzle of olive oil, dried parsley, paprika, and chopped cashews.
Enjoy with veggies or crackers!

Notes

How to store: Place in an airtight container and store in the fridge for up to one week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	301
Fat:	27 g
Carbohydrates:	11 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	312 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.