Roasted Green Veggie Dip

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

  1. "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.
  2. Add the bell peppers, and all remaining ingredients, into a blender or food processor, and pulse until super smooth.  
  3. 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.

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