Roasted Vegetable Dips and Baked Crisps

Ingredients

• 1 packet Mission Low Carb Wraps

• 2 tomatoes, halved

• 1 red capsicum, cut into strips

• 2 cups spinach

• ½ tsp salt

• pinch pepper

• 2 garlic cloves

• 1 tsp oil

• ¼ tsp paprika

• ¼ cup parsley

• 2 cups cashews

• 1 tsp tabasco

• Squeeze of lemon

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Mission Low Carb Wraps

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Instructions

• Step 1

  Preheat oven to 200˚C. Place tomatoes, capsicums and garlic in a lined baking tray and season with salt and pepper. Bake for 30 minutes.

• Step 2

  Prepare and measure out the remaining ingredients for the dip and place into a food processor.

• Step 3

  Once vegetables are roasted remove from oven and set aside to cool, about 10-15 minutes.

• Step 4

  Place Mission Low Carb Wrap on a wooden board and cut it into triangles. Brush with oil and sprinkle with paprika. Bake for 10 minutes. Triangles should start to brown around the edges when ready. When ready remove from oven and set aside to cool.

• Step 5

  Once vegetables are cool, add to food processor with other ingredients already prepared and pulse for 30 seconds and blitz until mixture is broken down and combined well. Note: If the mixture is slightly runny add a ¼ cup of cashews at a time to thicken.

• Step 6

  Place triangles onto a plate and serve with dip.