Ingredients 3⁄4 cups almond butter 1⁄4 cup nutritional yeast 2 garlic cloves 3 tbsp lemon juice 1 cup fresh basil leaves, lightly packed 3 tbsp tahini or cashew butter 2 roasted red bell peppers Directions Roast Peppers: Turn broiler on high. Place peppers on a baking sheet and roast until the skin turns dark, rotate and continue to roast until the skin turns dark and appears burnt. Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.) Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp. Assemble Ingredients: Place all ingredients in a food processor and blend until smooth. Serve as a sandwich spread and layer with fresh vegetables or serve as a dip with chips or veggies Share this content. facebooktwitterpinterestlinkedinredditemail Contributor The Taste for Life Test Kitchen The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process. Tags: peppersalmondsdip You Might Also Like... Raw Red Hummus Fresh Peach Salsa Mango Salsa