Roasted Pepper Dip

Name: Roasted Pepper Dip
Prep time: 30 min
Total time: 150 min
Yield: 14
Ingredients: 1 cup cashews; 1 cup roasted red peppers; 2 Tbsp. fresh basil leaves; 1 Tbsp. olive oil; 2 garlic cloves; Freshly ground black pepper, to taste

Bring out GOOD THINS Snacks to enjoy with this roasted red pepper and cashew dip that is as gorgeous as it is delicious. A great dip for sharing with friends!

Well-being ChoiceLow SodiumGood Source of Vitamin C

Nutrition Bonus

This creamy vegetarian dip is a smart choice for sharing with friends. As a bonus, it is low in sodium and a good source of vitamin C from the peppers.

Prep time:

0 min

Total time:

0 h 0 min

Makes 14 servings, about 2 Tbsp. each.

Ingredient list

1 cup raw cashews
1 cup roasted red peppers
2 Tbsp. fresh basil leaves
1 Tbsp. olive oil
2 garlic cloves
Freshly ground black pepper, to taste

Directions

Place nuts in small bowl. Add enough cold water to completely cover nuts. Cover with plastic wrap.

Let stand at room temperature 2 hours.

Drain nuts, reserving 3 Tbsp. water. Place nuts in blender. Add all remaining ingredients except reserved water; blend until smooth, gradually adding reserved water until dip is creamy and of desired consistency.

Recipe Tips

Special Extra
Garnish with additional fresh basil leaves before serving.
How to Purchase Fresh HerbsLook for bright-colored herbs without any sign of wilting or browning. Flowering herbs should not already have flowers on them. For best results, use fresh herbs as soon as possible after purchase.
Use Your Immersion Blender
Soak and drain the nuts as directed. Place the nuts in a medium deep bowl. Add all remaining ingredients except the reserved water. Use an immersion blender to blend the ingredients until smooth, gradually adding the reserved water until dip is creamy and of desired consistency.
Note
The nuts can soak in the water up to 12 hours in the refrigerator before draining and using as directed.