Roasted Red Pepper Cashew Dip
This Roasted Red Pepper Cashew Dip is creamy, smoky, and very easy to make. It's perfect for dipping tortilla chips, crackers or even raw veggies. If you like smoky flavors, you will love this dip!
Prep Time35 minutes mins
Total Time35 minutes mins
Course: Appetizers and Light Bites, Dips, Dressings, Sauces and Spreads, Snacks
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8 people
Calories: 182kcal
Place all ingredients, except water, in a food processor and process until smooth. Scrape down the sides.
Turn the food processor back on and drizzle the water, if needed to thin out the dip, through the chute in the top. Start with 1-2 tablespoon(s) of water and add more 1 tablespoon at a time until you reach the desired consistency.
Taste and adjust seasonings to your liking.
~ Use raw cashews and soak them for at least 30 minutes in hot water before draining and adding to the recipe.
~ Use jarred roasted red peppers for convenience. Use just the peppers, not the liquid.
~ Scrape down the sides of the food processor as necessary to ensure all ingredients are incorporated fully.
~ Add water 1 tablespoon at a time until you reach the desired consistency.
~ Taste and adjust seasonings to your liking!
~ For a nut-free option, use a can of white beans (drained and rinsed) instead of cashews.
Storage/Freezing
Store this dip in an air-tight container in the fridge for 4 to 5 days.
It can also be frozen for up to 3 months.
Nutrition facts calculated without garnishes.
Calories: 182kcal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 181mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 2mg