Dathan found a clean "dip" recipe on the back of a tortilla chip bag at Whole Foods, and the idea got me thinking... I have been missing dips (besides salsa & guac) since going Paleo.
I always loved hummus, & felt like it made me eat more raw veggies as a snack~ since it makes them that much more exciting. I wanted to come up with a Whole30 compliant/Paleo-friendly replacement, without the legumes. My thoughts were "green goddess dressing" or "roasted red pepper hummus", that was thick enough for "dipping", and used easy ingredients that I had on hand.
This is what I came up with! "Roasted Green Veggie Dip"
It's perfect for dipping plantain chips, bell peppers, carrots, celery, or whatever other dipper you like... But it also would make a great dressing! I drizzled it over my salmon salad for lunch one day, & it seriously took my boring salad to the next level.
So quick, flavorful, and easy to make! It stores great in the refrigerator, and is easy to take on-the-go for a dressing or work snack in a small container.
- 1/2 cup raw cashews
- 1/4 cup spinach or parsley
- 1 whole red or orange bell pepper, cut into 1" chunks (about 1 cup total)
- 1/2 cup canned coconut milk
- 1/2 tsp each: dried onion, garlic, salt, pepper
- 1/2 tsp apple cider vinegar
- dash of hot sauce (optional)
- baking sheet or sauté pan for "roasting" the peppers
- blender or food processor
- serving bowl
- "Roast" the bell peppers by heating them in a dry sauté pan over medium-high heat, or under the broiler in the oven until the peppers are softened & charred.
- Add the bell peppers, and all remaining ingredients, into a blender or food processor, and pulse until super smooth.
- Transfer to a bowl, and chill in the refrigerator for 1 hour before serving.
- You can substitute 3/4 cup jarred "roasted red peppers" for the 1 raw bell pepper listed, & skip step one.