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Roasted Red Pepper & Tomato Dip

A creamy protein packed spread delicious spread on our seeded crackers or used as a dip with vegetable sticks. You could also pile this on baked potatoes for a light meal.  This recipe is from my book Eat Yourself Pregnant

Roasted Red Pepper & Tomato Dip

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

Information to follow soon.

Did you Know?

Information to follow soon.

Ingredients

INGREDIENTS

Serves 4

  • 1 garlic clove, crushed
  • 115g / 4oz cashew nuts
  • 1 roasted red pepper
  • 6 sun dried tomatoes, chopped
  • 1tbsp nutritional yeast flakes
  • 1tbsp balsamic vinegar to taste
  • 1tsp xylitol or honey
  • Sea Salt and black pepper to taste

Instructions

INSTRUCTIONS

  1. Place the paprika, garlic, nuts, red pepper and tomatoes in a food processor and process until finely chopped.
  2. Add the rest of the ingredients and blend until smooth. Adjust the quantity of vinegar according to taste. Season with a little black pepper and sea salt.

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