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Traditional cocktail-party snacks tend toward baby quiches, bacon-wrapped bites and pedestrian dips that are easily overshadowed by fancier fare. But that won't be the case if you swap an old standby for this herb-packed cashew dip. The recipe is a favorite from the popular raw-food classes Susana Holloway teaches at Portland's Culinary Workshop in Portland, Oregon. Holloway builds upon a raw-food favorite--cashew cream sauce--by whirling raw cashews and herbs into a sweet, creamy dip. Keep those crudités at the ready: You don't want to run out of things on which to spread this creation.
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