Red Pepper Dip

8 10 201
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 12
Red Pepper Dip
Health Rating


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


Cherry Tomates



Red Peppers

are a great source of vitamin C

Nutrition Facts

Per Portion

Calories 201
Calories from fat 129
Calories from saturated fat 22.8
Total Fat 14.3 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 54 mg
Potassium 243 mg
Total Carbohydrate 11.8 g
Dietary Fiber 1.3 g
Sugars 2.4 g
Protein 6.3 g

Dietary servings

Per Portion

Meat Alternative 1.1

Energy sources

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