Creamy Roasted Red Pepper Dip That's Perfect for Snacks

This Roasted Red Pepper Dip is a creamy, delicious, and easy-to-make dip perfect for snacks and gatherings.

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Prep Time 10

Soaking Time 30

Total Time 40

Servings: 4 servings

Course: Appetizers

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 cup Raw Cashews Soak for 30 minutes in hot water to soften.
1 cup Hot Water Used to soak cashews.
2 cups Roasted Red Peppers Adjust quantity based on flavor preference.
1 cup Unsweetened Cashew or Almond Milk Use nut-free milk for allergies.
2 tablespoons Tahini Can substitute with cashew butter.
1 cup Additional Water Add as needed for consistency.
2 cloves Garlic Use fresh for best flavor.
1 teaspoon Kosher Salt Adjust to taste.
1 teaspoon Smoked Paprika Increase for more smokiness.
1/2 teaspoon Crushed Red Pepper Flakes Use more for spiciness.
1/4 teaspoon Ground Black Pepper

Optional Garnishes

2 tablespoons Chopped Fresh Herbs Such as parsley or cilantro.
1 tablespoon Olive Oil Drizzle just before serving.

Equipment

high-speed blender

Method

Step-by-Step Instructions

Soak the raw cashews in hot water for about 30 minutes.
Drain the cashews and transfer them to a blender. Add roasted red peppers, nut milk, tahini, and garlic.
Blend on high until smooth and creamy, about 1-2 minutes.
Adjust the consistency with additional water, one tablespoon at a time.
Taste and season with more salt, garlic, or red pepper flakes as desired.
Serve immediately or chill for a few hours before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 500mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This dip can last for 5-7 days in the fridge. Store in an airtight container.

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