This richly seasoned Alfredo dip is full of Italian flavor, surrounded by spicy dehydrated bell pepper and zucchini chips. Enjoy it with a glass of bubbly kombucha. Behind the familiar name Alfredo is a story of love and a simple dish that became famous around the world. According to his family’s account, Alfredo Di Lelio first prepared his buttery fettuccine in Rome in 1908 for his wife, Ines, who had lost her appetite after giving birth. He combined fresh pasta with butter and Parmesan cheese, hoping to tempt her appetite and help her regain her strength. She enjoyed it so much that she encouraged him to add it to the restaurant’s menu. Hollywood stars Mary Pickford and Douglas Fairbanks later became admirers of the dish, presenting Alfredo with a golden fork and spoon as a gesture of appreciation. Over time, Alfredo inspired many variations, including my own raw tribute made with cashews and Italian seasonings. Nutritional yeast provides that savory, “cheesy” flavor reminiscent of Parmesan. Combined with zucchini and served with spicy dehydrated vegetable chips, this makes a scrumptious appetizer to share and enjoy.

Alfredo Zucchini Dip

Ingredients:

2 cups raw cashews (soaked for 4 hours in filtered water)
3 tbsp. lemon juice
¾ tsp. onion powder
¾ tsp. garlic powder
1/8 tsp. black pepper
¼ tsp. Himalayan sea salt
½ cup nutritional yeast
¼ cup finely chopped fresh basil
2 tbsp. red bell pepper (chopped finely)
½ cup almond milk
1 medium to large sized zucchini

Directions:

Place the cashews, lemon juice, onion powder, garlic powder, salt, nutritional yeast, black pepper, and almond milk into a Vita Mix and blend until creamy smooth. Place the mixture into a medium sized bowl. Add the basil and bell pepper to the bowl and hand mix it in. Spiralize the zucchini with a spiral cutter. Cut 1/2 cup into pieces and add it to the bowl. Hand mix it in. Place this into the refrigerator until the zucchini and bell peppers  are 4 hours away from being completely dehydrated.

Bell Pepper Zucchini Chips

Ingredients:

5 Large Zucchini
1 medium red bell pepper
2 Tbsp. basil flakes
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. red pepper
1/2 cup nutritional yeast
1 Tbsp. olive oil

Directions:

Spiralize the zucchini using a spiral cutter. Using a Benriner mandoline slicer, slice the red bell pepper horizontally into rings. Place the vegetables in a large bowl, drizzle with olive oil, and gently mix by hand until evenly coated. Sprinkle the seasonings over the vegetables and mix by hand to distribute them evenly. Arrange the vegetables on Excalibur dehydrator trays lined with Teflex sheets. Dehydrate at 145°F for 1 hour, then turn the chips over, reduce the temperature to 115°F, and continue dehydrating for 8 to 10 hours. Six hours after reducing the temperature, remove the dip from the refrigerator and place it in the dehydrator alongside the chips, keeping it in a dehydrator-safe bowl. After 2 hours, stir the dip and continue dehydrating for the remaining time. If the chips are not yet crisp, continue dehydrating them until they reach the desired texture. Remove the dip and chips from the dehydrator. Transfer the dip to a decorative serving bowl and arrange the chips around it.