This dip is not really a dip – it is more like a thick sauce you want to eat with everything.  It is light and tasty and adds a bit of zumffff….

Ingredients:

2 cups cashews

2 red capsicums

Juice of 1 1/2 lemons

1/4 Tsp. paprika

pinch of salt

2 -3 cloves of minced garlic

Method:

Process the cashew nuts in a processor until finely grated.

Add the remaining ingredients and process until smooth.

Serve with vege sticks, crackers, salad, just about anything…

Keeps for 3 -4 days in the fridge.

Ally x

Giving credit where credit is due…

Thanks Karen Bartz – a great recipe to have stashed in the fridge – always…