Roasted Red Pepper and Cashew Dip

4.9 201 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

Difficulty

easy

Nutrition per 1 oz

Sodium 110.2 mg

Protein 2.9 g

Energy 308 kJ / 73.6 kcal

Fat 5.5 g

Fibre 0.7 g

Saturated Fat 1.3 g

Carbohydrates 4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Everyday Cookbook 68 recipes
United States

In Homemade We Trust 36 recipes
United States

TM7™ Manifesto 200 recipes
United States

You might also like...

Broccoli Salad with Red Pepper and Pine Nuts

10 min

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

20 min

Fresh Herb Dip

10 min

Cranberry Pear Cider

25 min

Brussel Sprouts Salad with Cranberries and Almonds

50 min

Cranberry-Almond Chicken Salad

15 min

Beet Hummus

20 min

Mixed Green Salad with Apple Lime Vinaigrette

15 min

Cheese Balls Three Ways

2 h 30 min

Olive and Thyme Goat Cheese Dip

10 min

Orange Balsamic Beet and Quinoa Salad

40 min

5-Second Rainbow Salad

5 min