I’m terrible at all sports, so I generally try to stay away from those.
Other things are not so easily avoided. I knock over full cups of liquid almost daily, I carelessly cut and burn myself while cooking (we need to keep a first aid kit in the kitchen), and I knock my shin into the bedpost pretty much every time I walk past it.
Family members sarcastically call me Grace.
I’ve tripped while jogging, resulting in serious cuts on my hands and knees. Which was pretty painful and embarrassing. I did that twice. The second time, I cut and scraped the exact. same. places. WHO DOES THAT?
Gauche. So gauche.
Something I cannot manage to screw up: this dip. Pantry staples + food processor = accomplishment without injury (thanks, largely in part, to the advanced safety features on my food processor.)
The sweet and smokey peppers, the crunchy sweetness of the cashews, and the salty Parmesan are tied together perfectly by the chili. You can control the spiciness with the amount of chili paste you use. A half a tablespoon is a good place to start. I used a whole tablespoon – which gives it a definite edge without overwhelming the whole operation.
Dip it, spread it, mix it. It’s excellent with eggs, roasted veggies, toast, avocado, rice or quinoa, on crackers or pitas, with chicken or fish…you get the idea.
Spicy Roasted Red Pepper and Cashew Dip
- 3-4 large whole roasted red peppers (or 1 cup of chopped roasted red peppers)
- 1/3 cup toasted, unsalted cashews, roughly chopped
- 1 tablespoon chili paste
- 1/4 cup grated Parmesan
- sea salt, to taste
Combine ingredients in a food processor and blitz until everything is finely chopped but not completely pureed. Adjust seasoning. Store in the fridge for up to 5 days.
Cashews: You could use dry roasted or raw cashews and toast them yourself.
To toast: place cashews in a dry pan over a medium-low heat for about 5 minutes, tossing frequently, until golden. Allow to cool before using.