This dip is amazing, my Husband loved it. He toasted a bagel and used it to dip into it and is in love. Me on the other hand, I will be making some of my paleo crackers and will be using those to dip. I tried a spoonful and wow its good. I like it better than the store bought brands.
2 red peppers
1 cup of soaked cashews ( 2-4 hours soaked)
3 tbsp of tomato juice or sauce. ( I used the juice from a tin of canned tomatoes I had opened)
1 medium sized garlic clove, crushed
1/2 tsp of dried oregano
pinch of sea salt
pinch of pepper
olive oil
Preheat the oven on BROIL. Mine was at 525 degrees. Wash the peppers and cut the tops off. You can just pop the green stem out and use the pepper that surrounds it as well. Cut the peppers in half and de seed them. Place the peppers open side down on a baking sheet lined with foil. Place all the red pepper pieces on the foil. Drizzle the olive oil over each piece. Place in the oven for 8 minutes or until soft. Don't let them burn. Rinse the soaked cashews. Place them in the blender with a tsp of olive oil and the tomato juice. Blend on high until the cashews are completely ground down. You may have to use a spoon to stir it. It will blend better once the peppers are in it. Once the peppers are done place them carefully in the blender and stir. Blend on high until combined. Add the garlic, salt and pepper and blend again. Pour the dip into a bowl and serve with your favourite cracker. Enjoy
2 red peppers
1 cup of soaked cashews ( 2-4 hours soaked)
3 tbsp of tomato juice or sauce. ( I used the juice from a tin of canned tomatoes I had opened)
1 medium sized garlic clove, crushed
1/2 tsp of dried oregano
pinch of sea salt
pinch of pepper
olive oil
Preheat the oven on BROIL. Mine was at 525 degrees. Wash the peppers and cut the tops off. You can just pop the green stem out and use the pepper that surrounds it as well. Cut the peppers in half and de seed them. Place the peppers open side down on a baking sheet lined with foil. Place all the red pepper pieces on the foil. Drizzle the olive oil over each piece. Place in the oven for 8 minutes or until soft. Don't let them burn. Rinse the soaked cashews. Place them in the blender with a tsp of olive oil and the tomato juice. Blend on high until the cashews are completely ground down. You may have to use a spoon to stir it. It will blend better once the peppers are in it. Once the peppers are done place them carefully in the blender and stir. Blend on high until combined. Add the garlic, salt and pepper and blend again. Pour the dip into a bowl and serve with your favourite cracker. Enjoy