Red Pepper Peanut Dip

May 7, 2012

I love Whole Foods. Pretty much everything about it, except for the prices, of course. But I really do love the environment that is created there. People are all surrounded by wholesome, delicious, ripe produce and ANDI Scored foods. At the juice bar you can get a green smoothie, a green juice, or an almond milk latte, steamed to perfection. Some even have a Kombucha on tap!

There are pretty little (strategically placed) “handwritten” chalkboards that direct you to what is available that day. Everywhere you look there are smiling employees, smiling grocery-goers, and happy me that I found the salad bar. Have I ever mentioned that I LOVE the salad bar at Whole Foods? Oooooh my. I love the salad bars- boasting with hot and steamy piles of teriyaki baked tofu, mounds of freshly laid beets and carrots, pea sprouts and turkey breast, zesty red pepper hummus, and seaweed kale salad, and mix greens and cranberries and tahini dressing…. Oh how I swoon for the salad bar.

Umm… I’ve completely trailed off topic.

Anyway, I really like Whole Foods for those Stranger Than Fiction items you just can’t seem to find anywhere else (<–SUCH a good movie).

And I very much appreciate that each month they supply their customers a Delicious Living magazine, for free, that has creative uses of the ingredients the store carries. There are some pretty great recipes in those little books and I’ve made a few with wonderful results.

Today’s recipe is no exception.

This Red Pepper Peanut Dip is truly a keeper and definitely addicting. Once you dip you just can’t stop. Literally. I think the foods I eat have that affect on me…

This quick dip is vegan, gluten free, sugar free, refreshing, and can easily be made Paleo.

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{ 5 comments… read them below or add one }

yo yo mama May 8, 2012 at 9:17 PM

You really do take great pictures. Hey…you could be a food photographer and when you get tired of that, become an official food critic who is flown around the world criticing…and when you get tired of that…..

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Lori May 10, 2012 at 1:32 PM

Thank you, much!

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Alisa May 8, 2012 at 8:08 AM

Ooh, that is a keeper!

We don’t have a juice bar at the Whole Foods here (that was SO awesome in Boulder), but I’m just happy to be back near a Whole Foods! At least their generics are competitive in price 🙂

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Katie May 7, 2012 at 7:27 PM

I also made a red pepper dip this weekend, but mine came from the Uncheese Cookbook – it was called Chedda Cheeze Sauce or something equally silly. Roasted Red Peppers, tahini, cashews, nutritional yeast and some spices. DELICIOUS. I made 2 cups on Sunday, and there is *maybe* 1/2 cup left. Can’t stop myself from dipping. 😉

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Elissa May 7, 2012 at 11:45 AM

this (as always) looks great! BTW, made the popcorn cauliflower (again!) this weekend but it was SO spicy (should probably measure out the cayenne instead of “eyeing” it next time LOL) so i made a quick nut dip for it in the “thai style” totally worked! Guess you and me both were in a What Runs Lori & nut dip sort of mood 🙂 (btw, mine was just coconut milk, almond butter and lemon juice- can’t wait to try again with yours!)

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