Roasted Red Pepper & Almond Dip

Assorted fresh vegetables with Roasted Red Pepper & Almond Dip. Stone background


  • 34 cups almond butter
  • 14 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:

  1. Turn broiler on high.
  2. 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.
  3. Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.)
  4. Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp.

Assemble Ingredients:

  1. Place all ingredients in a food processor and blend until smooth.
  2. Serve as a sandwich spread and layer with fresh vegetables or serve as a dip with chips or veggies


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.