Capsicum & Sundried Tomato Chunky Dip

Capsicum & Sundried Tomato Chunky Dip
16 August 2012 at 14:08

Customer Recipe

This dip is fantastic as is and can also be used as a sandwich spread, as a bruchetta topping or even as a base for various salads (I will post a recipe for an easy rice salad which uses this as a main dressing component separately)



Ingredients

- 40g Parmesan Cheese (cut into 1-2cm cubes)

- 2 cloves of Garlic

- 120g Sundried (or semi-dried) Tomatoes

- 1 large Capsicum, deseeded and cut (approximately) into eights

- 120g Roasted Cashews (can be substituted by Almonds or Pine Nuts)

- 2 tablespoon Plain (white) or Cider Vinegar

- 2 tablespoon olive oil (can use the oil sundried tomatoes come in)



Preparation Method

Place the chopping blade into the bowl (and during the whole process make sure measuring cup is inserted into the lid – else your ingredients will ‘fly out’ :-))

Place parmesan and garlic into bowl and mill for 9-10 seconds on speed 9

Scrape any parmesan/garlic that may have stuck to bowl edges and add all remaining ingredients

Press Pulse button 2-3 times until everything has been blended roughly



This dip will easily keep in the fridge for at least a week (in an airtight container) and if you desire a ‘creamier’ consistency you can add more olive oil.



Also, you can make this dip more fragrant and/or spicy by adding either of these ‘optional extras’ to the 1st step (ie with parmesan and garlic):

- lemon rind

- 1 small seeded chilli



Another variation to this dip is to substitute parmesan cheese and nuts almonds with the same quantity of either Australian feta or Danish feta cheese and a teaspoon of your favourite mustard.