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 Navitas Naturals 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.