Skip to main content Search

Roasted Red Pepper and Cashew Dip
4.9 201 ratings
Prep. 5 min
Total 5 min
18 oz
Sign up for free

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
Calories 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®.

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

4.8(199)

10 min

Spinach and Artichoke Dip

4.5(164)

20 min

Vegetable Stock Paste

4.8(105)

45 min

U.S. Digital Flipbook #1

5.0(6)

1 h 35 min

Pumpkin Seed Pesto

5.0(15)

10 min

Brussel Sprouts Salad with Cranberries and Almonds

4.6(86)

50 min

Cranberry-Almond Chicken Salad

4.9(368)

15 min

5-Second Rainbow Salad

4.7(101)

5 min

Broccoli Salad (TM5 Metric)

4.9(81)

10 min

Olive and Thyme Goat Cheese Dip

4.8(70)

10 min