| 8 | 10 | 195 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 12 |
| 1/2 cup chopped | Red bell pepper |
| 1/4 cup | Lemon juice |
| 3 tbsp | Dill, fresh |
| 1/2 tbsp | Nutritional yeast |
| 2 clove(s) | Garlic |
| 1/4 tsp | Sea Salt |
| 3 cup | Cashew nuts, raw (soaked at least 30 minutes, drained and rinsed) |
| 1/2 cup | Water |
1. In a food processor, process red pepper, lemon juice, dill, nutritional yeast, garlic, salt and cashew nuts until combined.
2. Add water slowly until mixture becomes smooth.
3. Serve immediately or store in an airtight container in the fridge for up to 4 days.
4. Dip can be eaten on almond crackers, manna bread or with collard wraps or with an assortment of vegetables.
Vegetables you can use to dip:
Bell Peppers
Carrots
Cherry Tomates
Celery
Cucumber
Red Peppers
are a great source of vitamin C
| Meat Alternative | 1.1 |
