Red pepper cashew dip
Take your snacking to new heights with this irresistible recipe for red pepper cashew dip. Combining the rich flavours of roasted red peppers and creamy cashews, this dip is both indulgent and satisfying. Whether you're hosting a gathering or enjoying some much-needed me-time, this versatile dip is sure to please everyone.
Servings: 2 people
Calories: 853kcal
Equipment
Ingredients
- 2 sweet red peppers
- ¾ cup cashew nuts
- ¼ teaspoon sea salt
- 2 tbsp olive oil
- 1 clove garlic
- 1 tbsp lime juice squeezed from fresh lime
- Black pepper to taste
Instructions
- Preheat the oven to 200. Cut the red peppers in halves, and roast them in the oven at 200℃ for about 30 minutes or until they are soft and cooked through.
- Place all ingredients into the food processor and blend until smooth and creamy. Put in a container and place in the refrigerator to chill before serving. The dip will thicken slightly as it chills.
- Enjoy!
Notes
CONSISTENCY
Depending on your personal preference, you have the flexibility to control the thickness of the dip. To achieve a thicker texture, reduce the amount of cashews used or gradually add them until the desired consistency is reached. On the other hand, if you prefer a thinner dip, simply blend in a small amount of water or vegetable broth until you achieve the desired texture.
Prep & Storage: This dip can be prepared in advance and stored in an airtight container in the refrigerator for up to 5 days. Before serving, allow it to come to room temperature.
Nutrition
Calories: 853kcal | Carbohydrates: 46g | Protein: 20g | Fat: 71g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 43g | Sodium: 604mg | Potassium: 1171mg | Fiber: 8g | Sugar: 16g | Vitamin A: 7460IU | Vitamin C: 311mg | Calcium: 61mg | Iron: 8mg