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….
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
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.
Giving credit where credit is due…
Thanks Karen Bartz – a great recipe to have stashed in the fridge – always…