Cashew Nut Dip and Vegies
25/10/2007
Ingredients
| ½ cup | Sun-dried tomatoes |
| 1 cup | Cashew nuts |
| 3 tbsp | Extra virgin olive oil |
| ⅓ cup | Sour cream |
| 1 to taste | Salt & freshly ground pepper |
| 1 to serve | Carrot |
| 1 to serve | Cherry tomatoes |
| 1 | Sugar-snap peas |
Directions
1. Place sun-dried tomatoes in a food processor and process to chop. Add cashew nuts and process to finely chop.
2. Add sour cream and olive oil and process to combine. Season dip with salt and pepper to taste.
3. Serve with vegetables on the side to dip.
Tip: This cashew nut dip lasts well for up to three days if covered and stored in the fridge. It can also be frozen in lidded pottles for up to one month. This dip makes a tasty sandwich spread when used in ham sandwiches, for example.
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