Roasted Red Pepper and Cashew Dip

Roasted Red Pepper and Cashew Dip

4.9 174 ratings

Prep. 5 min

Total 5 min

18 oz

Ingredients

garlic clove
1
Parmesan cheese cut into cubes (approx. ¾ in.)
2 oz
fresh parsley, leaves only (approx. 16 sprigs)
½ oz
roasted red peppers, preserved (see Tip)
12 oz
olive oil
½ oz
fine sea salt to taste
½ tsp
raw cashews
5 ½ oz

Nutrition per 1 oz

Calories 73.6 kcal / 308 kJ

Protein 2.9 g

Fat 5.5 g

Carbohydrates 4 g

Fibre 0.7 g

Saturated Fat 1.3 g

Sodium 110.2 mg

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Also featured in

Everyday Cookbook 68 Recipes
United States

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