Roasted Capsicum & Cashew Dip
You can enjoy this as a traditional dip, or use it as a spread on your sandwiches instead of using butter.
6
Serves
1.6g
Protein
47g
Serving Size
Ingredients
- 200g roasted jar Capsicum (drained)
- 1 large clove Garlic, crushed
- 3 tbsp. Greek Yoghurt
- Salt and Pepper to taste
- 1 tbsp. Lemon juice
- 20g Cashews
Method
- 1Place all ingredients into a blender and blend until you are happy with consistency. You can add more yoghurt if you like a little more runny.
- 2Serve with rice crackers or celery sticks.