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Nutty Red Pepper and Basil Dip

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Nutty Red Pepper and Basil Dip

For a nice size dip to use with chips, veggies, a spread or thinned down as a sauce

(like hummus, but no chickpeas!)We adapted this recipe from a holiday cookbook & from Kristin Landis. It’s easy & tastes great, gluten & dairy free.


Futters organic Raw Cashew Butter (about 7 oz.)

  • 1/4 cup nutritional yeast (If you don’t have that, call us for some)
  • 2 garlic cloves
  • 3 tbsp. lemon juice
  • 3/4 cup lightly packed fresh basil leaves
  • 3 tbsp. tahini
  • 12 oz. jar roasted red bell peppers (not the liquid)


Put in food processor until smooth. Then enjoy!