Roasted Red Pepper & Tomato Dip
Be the first to rate this
![]()
Ready in time- Portions 4
![]()
Servings - Medium
![]()
Difficulty
Ingredients
-
I Can’t Believe It’s Not Butter!® Original Spread
![]()
- 2 Roma tomatoes, halved
- 2 red bell peppers, halved and seeded
- 1 garlic bulb, halved
- 1 Cup cashews
- 1/4 Cup fresh basil
- 1/4 Cup Parmesan cheese, grated
- 1/2 lemon, juiced and zested
- 1 1/2 tsp salt, divided
- Vegetables and pita chips for serving
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 400°F.
- Place the bell peppers on a parchment lined baking dish and spray generously with Original Spray. Place the halved garlic bulbs in tinfoil, spray and season everything with salt and pepper before wrapping the garlic tightly and adding to the pan. Roast for 25 minutes until the edges of the peppers blacken.
- Place the cashews in a bowl and cover with boiling water. Let sit for 20 minutes.
- Remove the peppers and garlic from the oven. Peel the skin off the peppers and squeeze out the garlic into a blender.
- Add the remaining ingredients- soaked and drained cashews, basil, parmesan, lemon juice and zest, red chili flakes and 1 tsp salt.
- Blend and serve warm or chilled with veggies and pita chips. Garnish with red pepper flakes and a drizzle of olive oil.
