Whipped Cashew Dip with Roasted Red Peppers and Olives (Recipe #73)

        I love cool dips in the summertime with fresh vegetables and crackers. They are the perfect thing to snack on. This dip reminded me of hummus--a flavorful spread. Instead of chickpeas, this dip calls for cashews!

This whipped cashew dip was very simple. I soaked the raw cashews overnight and rinsed them in the morning. I blended together the cashews, roasted red bell peppers, oil, salt, pepper, lemon juice and garlic until it was smooth. I put this mixture into a bowl and stirred in chopped parsley and chopped olives. I let this mixture sit for about a half hour before serving to let the flavors of the dip have time to come together. I served this with carrot sticks, broccoli, cucumbers, and wheat thins. I stored the leftovers in the fridge and snacked on it for the following couple days.

I would like to note that I do not love olives, so the olive flavor was a little overpowering for me. Jacob loved this dip because the olive flavor was so present. To each their own! I am excited to try the other two variations of this dish that include chipotle and lime, and sun-dried tomatoes and rosemary!

Taste:7/10

Level of difficulty: 1/5

Notes for next time: Remember to take into account the time needed to soak the cashews.