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Roasted Red Pepper and Cashew Dip

Roasted Red Pepper and Cashew Dip
4.9 180 ratings
Prep. 5 min
Total 5 min
18 oz
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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

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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