FRIED PEPPER DIP

I’ve become addicted to dips and seldom ate a day without vegetables, crackers or just a spoonful. Even in the days before dietary restrictions, I preferred to make dips from scratch instead of buying the store. I am always amazed at the ingredients list of hummus and veggie dips sold in the stores, most of which contain a long list of preservatives, powders and modified starches.

This roasted pepper dip is all that should be a homemade dip. It’s full of flavor, easy to prepare and contains only 4 ingredients! Red peppers and garlic are roasted in the oven for 40 minutes until they develop a rich smoke flavor. Then they are mixed with cashew nuts, which thicken the dip and give it a soft, creamy texture. Cashews are a great source of protein, zinc and iron and contain less fat than almost any other nut (including almonds!), Making them a healthy alternative to dairy products. Although 6 cloves of garlic sound like a lot, they lose their strong taste when roasted and are caramelized, which gives the dip a rich and slightly sweet taste. If you prefer a stronger taste, add a pinch of smoked paprika to the mix if you add some spice.

I like to eat with vegetables and crackers as a healthy snack or as a sauce with chicken or fish. This bath is long lasting and can be stored in the fridge for up to a week (although I doubt that there will be anything left until then!)

Toasted dip with red pepper

preparation time
5 minutes

cooking time
40 min

total time
45 min

Diet: Dairy Free, Grain / Gluten Free, Paleo, Refined Sugar, Specific Carbohydrate Diet, Vegan

ingredients
3 peppers
6 garlic cloves
1 tbsp olive oil
1 1/3 cups cashews soaked for at least 4 hours
salt pepper
Pinch of smoked paprika optional

manual
Put the cashew nuts in a bowl and cover with water. Allow to act for at least 4 hours, preferably overnight.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Put the peppers and peeled garlic cloves on a baking tray and drizzle with olive oil. Bake in the oven for about 35-40 minutes or until the peppers are withered and the skin darkens. Remove from oven and allow to cool
Once it is sufficiently cool, remove the skin from the peppers, cut them in half and remove the seeds and stalk.
Put the peppers, garlic cloves, drained cashews and 3 tablespoons of water in a blender. When the mixture is smooth, add another 2-3 tablespoons of water until the dip reaches the desired consistency (you may need to add more or less, depending on the softness of the cashew nuts). Season with salt and pepper and serve

 

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