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Roasted Red Pepper and Cashew Dip
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- 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
- per 1 Total recipe
- 5376 kJ / 1285 kcal
- 52 g
- 61 g
- 97 g
- 8 g