Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads. This dip’s slightly cheesy taste is good as a sandwich spread, ravioli filling, or as the cheese layer in lasagna. For a cheesier flavour, you can add 1 to 2 Tbsp (15 to 30 mL) nutritional yeast, although nutritional yeast may not be considered “raw.”

1/2 cup (125 mL) raw almonds
1/2 cup (125 mL) raw pistachios
1/4 cup (60 mL) raw walnuts
1/4 cup (60 mL) raw pine nuts
(or more walnuts or other nuts)
1/2 cup (125 mL) red or orange bell pepper, chopped
3 Tbsp plus 1 or 2 tsp (50 to 55 mL) freshly squeezed lemon juice
1 very small clove garlic, sliced, or to taste
1/2 tsp (2 mL) sea salt
Freshly ground black pepper to taste
4 to 6 Tbsp (60 to 90 mL) water
1/2 cup (125 mL) fresh basil leaves
1 to 1 1/2 tsp (5 to 7 mL) fresh thyme leaves

In a food processor, combine nuts, bell pepper, 3 Tbsp (45 mL) lemon juice to start, garlic, salt, pepper, and 4 Tbsp

(60 mL) water. Purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined. Add remaining water and lemon juice to thin dip as desired. Makes 4 to 6 wheat-free servings.

source: "Dip into something good", from alive #319, May 2009

About the Author

Dreena Burton is a self-confessed recipe junkie and stay-at-home mom of two young kidlets. She is the author of eat, drink & be vegan (2007) and other vegan cookbooks.