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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 only (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 oz
- 308 kJ / 73.6 kcal
- 2.9 g
- 4 g
- 5.5 g
- Saturated Fat
- 1.3 g
- 0.7 g
- 110.2 mg
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