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Paprika Cashew Dip

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Ingredients for 1 servings:

  • 1 bell pepper(s), red
  • 50 g butter
  • 1 tsp vegetable broth
  • 1 tsp paprika powder (rose pepper)
  • 50 g cashew nuts
  • 1 chili pepper(s)
  • 90 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cut the bell peppers into very small cubes and sauté with 40g of butter in a deep saucepan for about 5 minutes. Remove the pan from the heat (do not let the mixture boil), add all the remaining ingredients, and puree with a hand blender. Finally, season the mixture with salt and pepper to taste. If the nuts are seasoned, you can skip the salt and pepper (depending on your taste). Pour the dip into glasses and let it sit in the refrigerator for about 1 hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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