Paleo Roasted Red Pepper Spread
Elevate your snacking game with this irresistible Paleo Roasted Red Pepper Spread, a vibrant and creamy dip that's as healthy as it is delicious. Made with fire-roasted red bell peppers, garlic, and fresh basil, this spread gets its luxurious texture from soaked raw cashews and a drizzle of extra-virgin olive oil. Brightened with a splash of lemon juice and perfectly seasoned with sea salt and black pepper, this wholesome recipe is completely dairy-free, gluten-free, and Paleo-friendly. Perfect as a dip for crispy veggies, a topping for grilled meats, or a spread for paleo wraps and crackers, this versatile dish comes together in under 40 minutes and keeps well for up to five days. Bring bold flavor and nutritious ingredients to your next snack or appetizer with this must-try roasted red pepper spread!
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Ingredients
- 3 large Red bell peppers
- 3 cloves Garlic cloves
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 cup Raw cashews
- 0.5 cup Fresh basil leaves
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
Step 2
Place the red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for about 20-25 minutes, turning halfway through, until the skins are charred and blistered.
Step 3
While the peppers are roasting, place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 15 minutes, then drain and set aside.
Step 4
Once the peppers are done roasting, remove them from the oven and place them in a bowl. Cover the bowl with a plate or plastic wrap to allow the peppers to steam for about 10 minutes. This will make peeling them easier.
Step 5
Peel the skin off the roasted peppers, remove the stems, and seeds.
Step 6
In a food processor, add the roasted peppers, soaked cashews, garlic cloves, olive oil, lemon juice, basil leaves, sea salt, and black pepper.
Step 7
Blend everything together until you achieve a smooth and creamy consistency, scraping down the sides as needed to ensure all ingredients are incorporated.
Step 8
Taste and adjust seasoning if necessary. You can add more lemon juice or salt depending on your preference.
Step 9
Transfer the roasted red pepper spread to a serving bowl. Serve immediately or refrigerate for up to 5 days. Enjoy as a dip with veggies or a spread for paleo-friendly crackers or wraps.
Nutrition Facts
| Serving size | (763.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1184.7 |
| Total Fat 91.3g | 0% |
| Saturated Fat 14.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2359.0mg | 0% |
| Total Carbohydrate 75.7g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 27.3g | |
| Protein 27.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.4mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 2038.3mg | 0% |
Source of Calories