I really do love this dip. It can be enjoyed as a dip, or put on just about anything to spice up and freshen up lots of different types of meals. It’s delicious on sandwiches and in wraps and is great as a topping on a burger. You can add more chilli if you enjoy really spicy dips, or thin it out with a little nut milk to make a tasty salad dressing. The possibilities are endless.
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
| Prep Time | 5-10 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
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Ingredients
- 1 cup Cashew Nuts (or half/half with Almonds)
- 1 Red Capsicum / Bell Pepper (large)
- 1 Red Chilli (large, fresh, seeds removed)
- 1 tsp Sweet Paprika (dried, ground)
- 2 tbsp Lemon / Lime (fresh juice)
- 1 small clove Garlic
- 1 ½ tsp Sea Salt
Ingredients
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Instructions
- Grind the nuts into a flour-like consistency. Set aside.
- Put remaining ingredients together in a blender and blend until smooth.
- Add ground nuts to the blended mixture and blend until well combined. Or combine and mix in a food processor.
Recipe Notes
*If you have a powerful blender you can just throw all the ingredients together and then blend until smooth.
*Store sealed in a glass jar in the fridge. Eat within 2 - 3 days.