Roasted Red Pepper Dip

1 ½ cups roasted red pepper (roast them yourself, or use jarred)
1 small bulb of roasted garlic
¼ cup olive oil

½ cup water
7 brazil nuts or ¼ cup hazelnuts, macadamia nuts, cashews or almonds
(or substitute ½ cup of sour cream or coconut milk)

½ teaspoon paprika
a pinch-¼ teaspoon (or more) cayenne pepper
pinch of thyme, salt and black pepper

First, roast the garlic. (you can do a bunch a leave them in the freezer)
Blend nuts and water until smooth. Add in the rest of the ingredients. Blend until smooth or leave chunky. Adjust the spices to taste.

~from Cheryl’s kitchen ©2007