Nutty Red Pepper and Basil Dip
Makes about 3 cups
Time 4 hr 10 min
This is an excellent dip for fresh veggies, or you can use it as a sandwich spread or as sauce for fish or whole-grain pasta.
Special Diets:
Ingredients
- 1 1/2 cup raw, unsalted cashews or macadamia nuts
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 3 tablespoons lemon juice
- 3/4 cup lightly packed fresh basil leaves
- 3 tablespoons tahini
- 1 1/3 cup chopped roasted red bell pepper
Method
Place cashews in a medium bowl, cover with cold water, and allow to soak for 4 hours.
Drain and transfer to a food processor.
Add yeast, garlic, lemon juice, basil, tahini and roasted pepper and process until smooth.
Add more water if you prefer a thinner dip or if you would like to use it as a sauce.
Nutritional Info:
Per serving: about 1/4 cup, 210 calories (130 from fat), 15g total fat, 3g saturated fat, 0mg cholesterol, 135mg sodium, 15g carbohydrates (2g dietary fiber, 3g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup raw, unsalted cashews or macadamia nuts
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 3 tablespoons lemon juice
- 3/4 cup lightly packed fresh basil leaves
- 3 tablespoons tahini
- 1 1/3 cup chopped roasted red bell pepper