I love to pack in the heat whenever I create a dish like this; so you may want to modify the spices according to your taste. The heat here is mostly from the chipoltes, cut the amount in half to make this recipe less spicy.
Makes 2 cups
1/2 cup cashews
1/2 cup Brazil nuts
1/8 cup olive oil
1/4 cup sun dried tomatoes, soaked 20 min.-2 hours
1/4 cup red onion, chopped and divided
3-4 small chipolte peppers
2-3 cloves garlic
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp crushed red pepper
1/4 tsp oregano
1/8 tsp cayenne
salt to taste
pinch black pepper
1/4 cup water
Directions: Mix the first four ingredients in the blender. Add 1/8 cup red onion and remaining ingredients and blend until smooth, adding the water in a little at a time. Top with remaining 1/8 cup chopped red onion, garnish with cilantro leaves and serve with flax crackers. Or turn this spread into a dip by adding 1 cup Live Jolly's Tasty Taco Nut Meat.
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