Red pepper dip

Tess Ström

Nutrition & Functional Wellness

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This vegan red pepper dip is so fantastically versatile, you can have it with your salad, spread on crackers or as an accompaniment to chicken or meat. Go on, treat yourself!

Ingredients

2 Red peppers, deseeded

1 Cup cashew nuts

1 1/2 tbsp Extra virgin olive oil

1/2 Lemon, juice of

1 Cove garlic

1/2 tsp salt

Dash black pepper

Method

1. Blend all ingredients together until smooth.

2. Keeps in fridge for 48 hours.