Sunday, September 18, 2011
I have to thank my friend Sam Shriner for telling me about soaking cashews for dips. She shared me with a delicious dip of soaked cashews, red pepper, garlic and sea salt that i just had to make for myself. When she said red pepper, I instantly thought of the vegetable. Now that I made the dip myself I realize she meant the spice, but I think my misunderstanding has led to a delicious new dip for vegetables!! Although in this picture the dip looks more orange, it is a beautiful red color, and tastes as good as it looks. Thanks Sam!
1 organic red bell pepper, chopped
1 cup raw, unsalted cashews that have been soaked in water at least 3 hours and drained
1/2 teaspoon minced garlic
sea salt and freshly cracked pepper
Combine all ingredients in a food processor or blender and blend until smooth. If you need to, you can add water a teaspoon at a time to help smooth out dip. Taste dip and add more seasoning if desired. Serve with fresh chopped vegetables such as carrots, bell pepper, cucumber, celery, radish and broccoli.