Roasted Red Pepper Dip
This dip is perfect for fresh veggies, or even some warm pita bread or a veggie wrap. Its quick and relatively easy to make, especially if you buy pre-roasted peppers or roast them ahead of time.
Ingredients:
2 large roasted red peppers with skins removed or 1 can roasted red peppers
*(I roasted mine myself, see directions below)
1 tablespoon garlic powder or 3 cloves garlic
½ cup cashews
2 tablespoons balsamic vinegar
1 teaspoon salt
2 tablespoons vegetable broth
Directions:
In a food processor, combine all ingredients and blend about one minute, until smooth and creamy.
* If you are roasting your own peppers, you can do this over a gas stove. Take each pepper and place over a medium flame. Roast until the outer layer is blackened and peeling away from the pepper. Turn pepper so that all sides are equally roasted; you may hear popping sounds while roasting the peppers, which is fine. Once the peppers are fully roasted, the outer skin should be easy to remove. Remove the skins from both of the peppers. Here is a link to step by step instructions.
