Roasted Red Pepper Dip


  • 1 15-oz. jar roasted red peppers, drained
  • 2 c. soaked cashews, drained
  • 4 cloves garlic
  • juice of 1 lemon
  • 1/8 c. olive oil
  • 1/2 tsp. salt
  • 1/2 c. fresh minced herbs, like parsley, mint, cilantro and basil


Place all ingredients into food processor and process until desired consistency is reached. Serve as a dip or on bruschetta.

Browse Cook(s): Mark Anthony
Browse Theme(s): Spreads or Dips Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.