In the vibrant kitchen of Eva, a keto enthusiast and a wizard at crafting delicious, health-conscious dips, a new creation was about to take form. She had a vision of a dip that would not only satisfy the keto criteria but also burst with flavors. Thus, the Completely Keto Red Pepper Dip was born, blending roasted red bell peppers with cashews, Extra Virgin Olive Oil, white vinegar, and spices into a smooth, enticing concoction.
Eva planned to unveil her masterpiece at a small gathering of friends, serving it with an array of keto-friendly veggies and flaxseed crackers. The evening was filled with anticipation as guests dipped and savored, the dip’s rich, smoky flavor earning unanimous praise.
As the night wound down, an unexpected guest, a curious neighborhood cat known for its discerning palate, sauntered in. With a swift leap onto the buffet table, it delicately sampled the Red Pepper Dip, to the amusement of all present. The cat’s approving nod and subsequent purring were all the accolades Eva needed.
Her Completely Keto Red Pepper Dip wasn’t just a hit among her friends; it had received a paw of approval from the most unexpected of critics, sealing its fate as a legendary addition to keto-friendly cuisine in her circle.
Ingredients
- 2 Tbsp cashews
- 1/4 cup extra virgin olive oil
- 1/4 cup white vinegar
- 1 cups water
- 2 garlic cloves peeled
- 1/4 tsp Pink Himalayan Salt
- 4 large red bell peppers cut lengthwise
- 1/4 tsp black pepper
Instructions
-
Cook the garlic, salt, pepper and water on medium flame for about 10 minutes, set aside.
-
Preheat your broiler.
-
Broil the peppers near the heat skin side up for about 10-12 minutes, until the skin is fully charred. Take out of oven and flip over the peppers and let cool fully, then remove and throw away the peel.
-
Add in the peppers, the garlic mix and all the other ingredients into a food processor and blend until you have a nice smooth texture.
Recipe Notes
