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R-awesome Nut Dip

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    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.”

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    1/2 cup (125 mL) raw almonds1/2 cup (125 mL) raw pistachios1/4 cup (60 mL) raw walnuts1/4 cup (60 mL) raw pine nuts(or more walnuts or other nuts)1/2 cup (125 mL) red or orange bell pepper, chopped3 Tbsp plus 1 or 2 tsp (50 to 55 mL) freshly squeezed lemon juice1 very small clove garlic, sliced, or to taste1/2 tsp (2 mL) sea saltFreshly ground black pepper to taste4 to 6 Tbsp (60 to 90 mL) water1/2 cup (125 mL) fresh basil leaves1 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

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    R-awesome Nut Dip

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