Roasted Green Veggie Dip
Servings: 4
Calories: 171kcal
Ingredients
- 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 dried onion
- 1/2 tsp garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- dash hot sauce (optional)
Instructions
- "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.
Notes
- You can substitute 3/4 cup jarred "roasted red peppers" for the 1 raw bell pepper listed, & skip step one.
Nutrition
Calories: 171kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Sodium: 300mg | Fiber: 2g | Sugar: 3g | Iron: 2mg