Two-Ingredient Roasted Red Pepper Dip


Just about everything I make is quick and no-hassle but this has got to be the easiest!!!

It has two ingredients:  A 1 lb jar of roasted red peppers and 1 cup of cashews.















The picture would have looked a lot prettier had I taken it before I used the peppers~!

And I would try to find organic red peppers because they are on the Dirty Dozen list.

Drain the peppers (they are in water).  Add both ingredients to a food processor and blend.  The peppers I used had some salt so there was no need to add anything.  But taste test your dip and if you want to, toss in some seasonings like cayenne pepper, cumin or whatever you like.  I’m thinking horseradish might be good!

It goes great with raw veggies like cucumbers, celery, carrots, broccoli, cauliflower or bell peppers.  Top your salad with it.  Or try it on a baked sweet potato, steamed broccoli, steamed spinach, beans, quinoa or brown rice.

These roasted red peppers are going to be a new pantry staple for me.  The next thing I want to try is a simple hummus with just a can of chickpeas plus the red peppers. Or maybe cannellini beans and the peppers.  I’ve also made a quick black bean dip with a can of black beans pureed with a jar of salsa.  And an easy guacamole with just mashed avocado plus salsa.

What are your favorite super-simple recipes?

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