I love a good dip. Dips seemed hard to come by when I first went paleo, and I’m not sure why. I guess I was just used to chemical laden spreads, and toppings, so looking for all natural replacements felt like too much work.
Luckily, this is not true and I have now experienced a plethora of dips, spreads, sauces, and the like. Here is a quick red pepper dip, perfect for dipping veggies, topping zoodles with, or just adding to a wrap or paleo taco. It can be served hot or cold, and spiced up to your liking.
You will need:
Roast red peppers for about 4-5 minutes on each side, on medium high until a little charred. After all sides have been roasted and cooked, place in a large bowl and tightly cover in plastic wrap. This will steam them a bit. Leave for about 10 minutes.
Carefully uncover and cut peppers in half. Take the tip of your knife and start to remove the skin of the pepper. It should come off easily once you get it started.
After you have peeled your peppers, add to a food processor with tahini, cashew butter, and spices. Blend well.
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