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Chunky Pumpkin and Cashew Dip

Chunky Pumpkin and Cashew Dip

Chunky Pumpkin and Cashew Dip

  • Prepare time8 Minutes
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Ingredients

Product used:
Cubed Pumpkin 500g
1 cup McCain Diced Pumpkin
  • 100g dry roasted cashews
  • 20g parmesan cheese
  • 50g Danish feta cheese
  • 1 medium long red chilli – deseeded
  • ½ tsp Moroccan seasoning herbs
  • 1tbs olive oil
  • 1tbs white vinegar

Method

1.Cook McCain Diced Pumpkin according to packet instructions. Add cooled cooked pumpkin and Moroccan seasoning herbs to blender, blitz until smooth and transfer to a small mixing bowl.
2.Add cashews, parmesan cheese and chilli to the blender, blitz until chunky, similar to large bread crumbs, and add to pumpkin mixture.
3.Crumble feta into pumpkin mixture, add olive oil and white vinegar and gently mix to combine. Serve with veggie sticks and crusty bread.