Roasted Red Pepper and Cashew Dip
TM6 TM5

Roasted Red Pepper and Cashew Dip

4.9 (54 ratings)

Ingredients

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

Nutrition
per 1 Total recipe
Calories
5376 kJ / 1285 kcal
Protein
52 g
Carbohydrates
61 g
Fat
97 g
Fibre
8 g

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