Lap-band Friendly: Cashew-Mushroom Dip
- Number of Servings: 12
Ingredients
1/2 Roasted cashews1 Tbsp. butter4 cups sliced mushrooms1/4 chopped onion1 clove garlic, minced1 tsp. curry powder1/4 tsp. garlic salt1/8 tsp. cumin2 tsp. Tamari or Soy Sauce2 tsp. Cashew or Peanut Butter
If using raw cashews you will need to roast them in the over at 350 degrees for about 10 minutes. Shaking often.
If using roasted cashews skip to next step.
Heat butter in large skillet over medium heat. Add mushrooms, onion, garlic, gurry powder, garlic salt and cuming and saute for 10 minutes, or until mushrooms re browned and most liquid has evaported.
Add soy sauce and cook 2 more minutes.
Transfer to food processor and add cashews and nut butter.
Puree mixture in processor until almost smooth.
Transfer to bowl and chill for at least 2 hours.
Serve with high fiber toast points or fresh veggies.
Number of Servings: 12
Recipe submitted by SparkPeople user SUBPOPTART.
If using roasted cashews skip to next step.
Heat butter in large skillet over medium heat. Add mushrooms, onion, garlic, gurry powder, garlic salt and cuming and saute for 10 minutes, or until mushrooms re browned and most liquid has evaported.
Add soy sauce and cook 2 more minutes.
Transfer to food processor and add cashews and nut butter.
Puree mixture in processor until almost smooth.
Transfer to bowl and chill for at least 2 hours.
Serve with high fiber toast points or fresh veggies.
Number of Servings: 12
Recipe submitted by SparkPeople user SUBPOPTART.
Nutritional Info Amount Per Serving
- Calories: 56.1
- Total Fat: 4.4 g
- Cholesterol: 2.5 mg
- Sodium: 64.9 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.6 g
- Protein: 2.1 g
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