Roasted Red Pepper Pumpkin Cashew Dip

Roasted Red Pepper Pumpkin Cashew Dip
  1. 1 cup cashews soaked overnight in water
  2. ½ cup canned pumpkin puree
  3. 1 bell pepper roasted
  4. ½ cup light olive oil
  5. pinch of sea salt
  6. Pinch of pepper
  7. Pinch of basil
  8. Pinch of garlic powder
  9. 1 tsp olive oil (for roasting the peppers)
  1. Preheat oven to 350 degrees and put a piece of parchment on a cookie sheet for the peppers.
  2. Slice peppers and drizzle with a teaspoon of olive oil and add a pinch of sea salt, pepper, basil and garlic powder.
  3. Roast for about 25-30 minutes.
  4. Add cashews, pumpkin, peppers and olive oil to a food processor or high speed blender and blend until fully mixed.
  5. Serve up with your favorite crackers, veggies or add to toast and wraps.
  6. Serves 4-6 and makes about 1.5 cups of dip.
  7. Store in the fridge for up to a week.
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Amber Approved

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