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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.