Smokey Cheezee Jalapeno Dip


This dip is super versatile. You can use it as a dip with veggies, crackers or tortilla chips. It is also a great spread on sandwiches. Dilute with water and use as a salad dressing. Use it as ‘cheese’ on nachos. Or just dip your finger in and lick off! It is pretty good that way too! Beware of spice and adjust accordingly.

Ingredients


2 cups almonds
2 garlic cloves
1 yellow bell pepper
1 jalapeno
1 fresco pepper (optional; will add more spice)
1 teaspoon tamari
1 lemon
½ teaspoon liquid smoke
⅔ cup water
1 tablespoon olive oil
2 teaspoon apple cider vinegar
1 teaspoon salt
½ teaspoon cumin
3 tablespoons nutritional yeast
1 tablespoon braggs liquid aminos

Soak nuts overnight. Drain and rinse well.

Place yellow bell pepper, jalapeno and fresco pepper on an aluminum lined baking dish. Drizzle with olive oil and balsamic vinegar. Roast at 425F/220C for about 30 minutes. Once cool to touch, remove skin from yellow bell pepper. It will easily peel off.

Add all peppers to the food processor with all other ingredients, including soaked nuts. Blitz for about 3-4 minutes until smooth. Taste and adjust seasoning.

Serving Suggestions:

Serve as part of a crudite platter

Add to sandwiches

Dilute with water and use as a salad dressing

Use on tacos in lieu of sour cream

Serve with crackers as a cheezee pate

 

Creative Options


Olive oil can be eliminated with same results

Try substituting cashews for a creamier texture

Roast garlic with vegetables for a deeper flavor

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