Someone on the team follows a plant based diet and they’re sharing one of their favorite recipes with us. Can you guess who it is? They’re sharing this really easy and colorful dip just in time for spring. We’re helping you get ready to serve and entertain your guests.
From the team
There are two things I'm obsessed with currently, gold hoops and good sauce, good red creamy sauce. Did you know that the Nina Hoops are back in stock? Grab your pair while they're available. Okay back to the dip, let me say that this red pepper sauce tastes amazing and with almost everything. The current recipe is a result of a few different iterations but I think we've landed on something really great.
Having guests over and making pretty cocktails and mocktails with cool charcuterie boards? You'll want to add in this sauce.
I was first inspired by a recipe I came across on Instagram from a plant based blogger. Hers called for orange juice and the sauce was on the lighter and juicier side - looked really yummy. I wanted to make something a little bit heavier and creamier. Familiar with the restaurant Ranch 1? I first tried a red pepper sauce from there and it was delicious. The recipe we’re making reminds me of it. Pictured in this article is our sauce served on top and inside of a coconut wrap filled with falafel and avocado. It pulled the dish together perfectly.
3/4 of a medium/large red bell pepper
1 tbsp olive oil
1/4 cup hemp seed (1/2 cup for thicker sauce)
2 tbsp basil (fresh-froze)
5 walnuts (soaking before hand for a few hours is ideal)
1/2 tspn agave
Sea salt and cayenne to taste
Just add all of your ingredients to your high speed blender or mixer for a couple of minutes. Taste and adjust flavoring to your liking. All done.
This sauce is really creamy and works for a variety of dishes. It's a great plant-based and dairy option. It's great on sandwiches and wraps and perfect as a dip too. I usually devour it over the course of 2-3 days because it’s just that tasty. If you decide to make it, let us know how it turns out.
This recipe yields about a 1/2 -3/4 cup of sauce.
60 calories per 1 serving (approx. a tablespoon)