Dips are one of my favorite ways to spice up a dish. I like dolloping them over veggies, atop a salad, on tacos and burgers. To say that they are diverse seems like an understatement to me.
This is especially true when you’re sticking to a super clean lifestyle, maybe you’re trying out Paleo or Whole 30 for the first time… this creamy cashew roasted red pepper dip complies with both and is a great way to spice up your meal with some added flavor. You can also check out my WHOLE 30 CRISPY CARROT FRIES & GARLIC DIP or WHOLE 30 CRISPY OKRA FRIES & SPICY GARLIC AIOLI.
I love using cashews as the dip’s base for an extra creamy factor. It can also be made with walnuts or almonds. Cashews are super rich in healthy fat and Vitamin K.
Another item to note is the roasted red pepper used in this creamy cashew roasted red pepper dip! Although a bit time consuming, roasting your own peppers is easy and cheap. I never keep jarred roasted red peppers in my kitchen, but always have fresh, so I’d rather use what I have! If you’d like to skip the roasting and opt for jarred, I’m sure the dip will be just as delicious.
Roasting your own peppers for this creamy cashew roasted red pepper dip is easy! Wash your pepper, drizzle with olive oil and bake it whole for 40 minutes at 350°F. Once browned and soft, the stem will remove from the pepper with a light pull. You don’t need to worry about de-seeding, as the seeds are non-toxic and will blend up anyways! The reason we typically de-seed peppers is because fo the seed’s bitter taste, which won’t be noticeable in this recipe.
I use my hand immersion blender for small recipes like dips and sauces. If you are multiplying the recipe for a bigger batch, a food processor or blender would work great too. I avoid using these bigger machines for small batches, as they don’t work as well.
CREAMY CASHEW ROASTED RED PEPPER DIP
Prep time: 5 minutes
1 roasted red pepper
1/3 c olive oil
1/2 c cashews
1 clove garlic
1/2 tspn sea salt
1/2 lemon, juiced
1/4 tsp hot sauce (optional)
- Blend and dip!