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Roasted Red Pepper & Almond Dip

Ingredients ¾ cups almond butter ¼ 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 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

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