I always find it nice to make your own fresh dips as similar shop bought dips can contain unwanted additives or they taste too sweet! This dip is a great dip I found in an Australian Women’s Weekly Cookbook which I have modified slightly!
Hints & Tips
- GF, SF, V, Veg.
- Category: Entree, Gluten Free, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
- 150 grams Marinated, Roasted, Red Capsicum, Drained
- 150 grams Unsalted Dry-Roasted Cashews
- 25 grams Parmesan Cheese, Finely Grated
- 1 teaspoon Chilli Flakes
- 2 tablespoons Olive Oil
Instructions
- Blend and process ingredients until well combined, but not completely smooth.
- Serve with biscuits for dips!
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