Nutty Red Pepper and Basil Dip

Nutty Red Pepper and Basil Dip

Makes about 3 cups

This is an excellent dip for fresh veggies, or you can use it as a sandwich spread or as sauce for fish or whole-grain pasta.

  • 1 1/2 cups raw, unsalted cashews or macadamia nuts
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 3 tablespoons lemon juice
  • 3/4 cup lightly packed fresh basil leaves
  • 3 tablespoons tahini
  • 1 1/3 cups chopped roasted red bell pepper
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Place cashews in a medium bowl, cover with cold water, and allow to soak for 4 hours. Drain and transfer to a food processor. Add remaining ingredients and process until smooth. Add more water if you prefer a thinner dip or if you would like to use it as a sauce.

Nutritional Info: 
Per Serving:Serving size: about 1/4 cup, 210 calories (130 from fat), 15g total fat, 3g saturated fat, 0mg cholesterol, 135mg sodium, 15g carbohydrate (2g dietary fiber, 3g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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