White Bean Cashew Dip
Shared by: Laura Theodore, the Jazzy Vegetarian
- 1 can 15 ounces white beans, drained and rinsed
- ½ cup raw cashews
- 2 tablespoons filtered or spring water
- 4 teaspoons freshly squeezed lemon juice
- 1 clove garlic
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sweet red or orange pepper diced
- Fresh dill or parsley sprigs for garnish (optional)
Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high performance blending appliance and process until smooth and creamy. Do not over-process.
Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using). Serve with carrot sticks, celery sticks, pepper sticks or whole-grain crackers.
Bon appetit!