ROASTED RED BELL PEPPER DIP

Bring color to your charcuterie or dish with this vibrant and easy red bell pepper dip

INGREDIENTS

3 red bell peppers

6 garlic cloves

1 tbsp olive oil

3/4 cups cashews (boil in water 10 minutes to soften, then drain)

1/2 tsp paprika

1 tbsp lemon juice

INSTRUCTIONS

1. Preheat oven to 400 degrees, and line a baking tray with foil or/parchment paper.

2. Place peppers and garlic on the baking tray and drizzle with olive oil (I typically use more than one tbsp to ensure everything is covered). Bake for 30-35 minutes, or until the skin starts to break and darken.

3. Remove from the oven. Peel off the skin and take out the stems and seeds. Place the peppers and garlic in a blender along with the drained cashews, 2 tbsp of water, lemon juice, salt, and paprika.

4. Blend and add 1 tbsp of water at a time until it's your desired consistency. Place into a container and dip, or spread away!