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 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.
2 cups almonds
2 garlic cloves
1 yellow bell pepper
1 fresco pepper (optional; will add more spice)
1 teaspoon tamari
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 to food processor with all other ingredients, including soaked nuts. Blitz for about 3-4 minutes until smooth. Taste and adjust seasoning.
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
Olive oil can be eliminated with same results
Try substituting cashews for a creamier texture
Roast garlic with vegetables for a deeper flavour