Roasted Red Pepper & Almond Dip
By The Taste for Life Test Kitchen
Number of Servings
Serves 8
Ingredients
- 3⁄4 cups almond butter
- 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:
- Turn broiler on high.
- 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.
- Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.)
- Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp.
Assemble Ingredients:
- Place all ingredients in a food processor and blend until smooth.
- 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, ★★★★ Vitamin C, Vitamin E, ★★ Magnesium, Phosphorus, Zinc, ★ Vitamin K, Iron
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
