Paprika cashew dip

Barbecue 11. March 2025

Paprika cashew dip

This paprika and cashew spread is a versatile accompaniment for your next breakfast, brunch or barbecue. With its creamy texture and the smoky, nutty taste of roasted peppers and cashew nuts, it is perfect as a spread on bread, a dip for vegetable sticks or as a special touch for sandwiches. The spread is not only quick to prepare, but also healthy and full of flavor - a must for anyone who wants to add variety to their cooking.

Preparation 10 minutes Preparation 20 minutes

2 red peppers
100 g cashew nuts
1 garlic clove
2 tbsp olive oil
2 tbsp lemon juice
1 tsp sweet paprika powder
Salt and pepper to taste

Preparation

Cut the red peppers in half, remove the seeds and place on a baking tray.
Roast the bell pepper halves in a preheated oven at 200°C top/bottom heat for approx. 15-20 minutes until the skin blisters and turns black.
Place the roasted bell pepper halves in a bowl and cover with a plate. Leave to cool and peel off the skin.
While the peppers are cooling, briefly toast the cashew nuts in a pan without fat.
Place the peeled bell pepper halves, roasted cashew nuts, garlic clove, olive oil, lemon juice and paprika powder in a blender.
Blend everything until smooth.
Season with salt and pepper.
Pour the spread into a jar and chill until ready to serve.

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