Roasted Red Pepper and Cashew Dip
TM6 TM5

Roasted Red Pepper and Cashew Dip

4.8 (149 ratings)

Ingredients

  • 1 garlic clove
  • 2 oz Parmesan cheese, cut into cubes (approx. ¾ in.)
  • ½ oz fresh parsley, leaves only (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 oz
Calories
308 kJ / 73.6 kcal
Protein
2.9 g
Carbohydrates
4 g
Fat
5.5 g
Saturated fat
1.3 g
Fiber
0.7 g
Sodium
110.2 mg

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