Roasted Red Pepper & Almond Dip
Number of Servings
Serves 8
Ingredients
  • [q:3/4] cups almond butter
  • [q:1/4] cup nutritional yeast
  • 2 garlic cloves
  • 3 tbsp lemon juice
  • 1 cup fresh basil leaves, lightly packed
  • 3 tbsp tahini or cashew butter
  • 2 roasted red bell peppers
Directions

Roast Peppers:

  1. Turn broiler on high.
  2. Place peppers on a baking sheet and roast until the skin turns dark, rotate and continue to roast until the skin turns dark and appears burnt.
  3. Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.)
  4. Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp.

Assemble Ingredients:

  1. Place all ingredients in a food processor and blend until smooth.
  2. Serve as a sandwich spread and layer with fresh vegetables or serve as a dip with chips or veggies
Nutrition Info
Made with almond and cashew butters: 212 Calories, 10 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 7 mg Sodium, [nut:%] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, [nut:4] Vitamin C, Vitamin E, [nut:2] Magnesium, Phosphorus, Zinc, [nut:1] Vitamin K, Iron