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Mesquite Red Bell Pepper Dip

Dairy Free Chip Dip

This creamy spread is ideal on veggie burgers, toast, or served with pita chips. For raw fooders, use this recipe as a dip with vegetable crudite. It is also a joy when served alongside big (whole) romaine lettuce leaves. This mesquite dip is also excellent when used as a spread in a collard green wrap sandwich, too.


½ Cup Navitas Naturals Cashew Whole Nuts
½ Cup sun-dried Tomatoes, plus soaking water
¾ tsp Himalayan Crystal Salt
1 Tbsp Mesquite Powder
1 Red Bell Pepper, seeded and chopped
2 Tbsp Apple Cider Vinegar


Place the cashews in a medium bowl and add enough water to cover them by about an inch. Place the sun-dried tomatoes in a small bowl and add enough water to just cover. Let the cashews and sun-dried tomatoes soak for up to an hour. Strain the cashews, rinse them, and put them in a blender. Add the sun dried tomatoes and their soaking water, along with the rest of the ingredients to the blender, and blend until creamy.

Chef's Notes

Recipe and photo courtesy of Kristen Suzanne of Kristen's Raw

Yield: 2.5 cups

Submitted By

Kristen Suzanne