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Cashew Dip


Serves: 1

Cooking time:

  • 1 red capsicum
  • 150g feta
  • ½ cup cashews
  • 3 tbsp olive oil
  • salt
  • pepper


  1. Cover the cashews with boiling water and allow them to sit for 15 minutes to soften.
  2. Cut the capsicum and remove the stem and seeds, and roast in the oven on 200°C for 30 minutes or until the skin is blackened slightly.
  3. Drain the cashews and add them to a blender with the roasted capsicum, feta and olive oil. Blend until smooth, adding more oil or a splash of water if needed to reach your desired consistency.
  4. Add salt and pepper to taste, and serve with your favourite veggie sticks or crackers.