Author Notes: I noticed dips like this in the fancy cheese section at Australian food stores and have tried a couple of versions. After looking at the ingredients, I thought I would try making my own version. I like heat, so I tend to be heavy-handed with the chili. If you’re sensitive to chilies, start by just adding 1/2 a tablespoon of the chili paste. I eat this with crackers, crudites, on eggs and as a sandwich spread. —leah.vandeveldt
Makes: 1 cup
Ingredients
-
1
cup chopped roasted red peppers from a jar
-
1/3
cup unsalted, toasted cashews
-
1
tablespoon chili paste
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1/4
cup grated Parmesan
-
sea salt, to taste
Directions
- Combine ingredients together in a food processor and puree until smooth. You can add more or less chili if you’d like.
- If you want to toast your own cashews: heat a large pan over a medium-low heat and add 1/3 cup raw cashews and spread out in a single layer in the pan. Cook, tossing a few times, until lightly golden and fragrant. (About 5 minutes.) Allow to cool fully before using.
- A note on the chili paste: I buy jars of chopped chilies bottled with a little vinegar. 1 tablespoon of the chili paste = 1 medium-heat chili pepper.
/2b6083da-db62-4f70-b0e9-9b21c4659d9f--Food_12_028_250x250_.jpg "Roasted Red Pepper and Cashew Dip 2")
