everyday recipes

Cashew, chilli and coriander dip

Cashew, chilli and coriander dip
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Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
Course: Finger food, Entree, Snacks
Favourite flavours: Easy recipes
Cooking method: blend
Season: All year round

See more recipes in this week's Woman's Day.
INGREDIENTS

cashew nuts, 1 cup, toasted
coriander, 1 bunch, chopped,
1 tablespoon reserved, to serve
sun-dried tomatoes, ¼ cup,
plus ¼ cup reserved oil
shaved parmesan, ¼ cup
lime juice, 2 tablespoons
extra-virgin olive oil, 1 tablespoon
long red chilli, 1, seeded, chopped
METHOD

  1. Makes 1½ cups.


    Combine all ingredients (reserve a little coriander and chilli to garnish) in a food processor. Process until well chopped. Season to taste.

  2. Top with reserved coriander and chilli. Serve accompanied with pita crisps (see tip).

  3. TOP TIP



  • To make pita crisps, cut pita bread rounds into wedges and arrange on an oven tray. Spray with oil and season to taste. Bake in a moderate oven, 180°C, 4-6 minutes, until lightly golden.

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