I’m a fan of veggies and dip, so it’s no surprise that I’m always creating new ones. While looking for new ways to use my mesquite powder (other than my delicious Mesquite Cacao Banana Shake), I developed this delicious recipe. The subtle mesquite-ness is fun and unique.
Mesquite Red Bell Pepper Dip
Yield 2 1/2 cups
- 1 1/2 cups raw cashews
- 1/2 cup sun-dried tomatoes plus soaking water
- 1 red bell pepper, seeded and chopped
- 1 large clove garlic, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon mesquite powder
- 3/4 teaspoon Himalayan crystal salt
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.
- For raw fooders, use as a dip with vegetable crudite. Raw broccoli and cauliflower never tasted so good. I also routinely serve this alongside big (whole) romaine lettuce leaves. This is excellent served as the spread in your next collard green wrap sandwich, too.
- For people eating cooked foods, spread on veggie burgers, toast, or serve with pita chips