This is one of those easy, no-brainer recipes that’s great to have in your back pocket for an appetizer spread. It’s addictive on its own, with carrot sticks and tortilla chips served alongside. If you’ve got leftovers, don’t despair — it’s great spread onto a turkey sandwich, and even works as a base for Tex-Mexy pasta salad and vegan enchiladas.
Oh, and there’s no cooking required. Just blitz the whole thing in the food processor for a couple minutes, and you’re good to go. —Coco Morante
about 2 cups
2 4-ounce cans
roasted diced green peppers
large clove garlic, minced
cilantro leaves, loosely packed
freshly squeezed lemon juice
In This Recipe
Combine all ingredients in a food processor and process until very smooth, about 2 minutes. Scrape down the sides halfway through if necessary.