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Capsicum and sun-dried tomato dip


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Ingredients

735 g

Dip

  • 30 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • 1 garlic clove
  • 100 g sun-dried tomatoes or semi sun-dried tomatoes, drained
  • 1/4 red capsicum, deseeded and cut into quarters
  • 120 g unsalted cashew nuts
  • 20 g olive oil
  • 10 g white vinegar
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

  2. Add all remaining ingredients and chop Turbo/1 sec/5-7 times, or until a rough yet evenly chopped consistency is achieved.

  3. Serve immediately or refrigerate until ready to use.

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Tip

This recipe is featured in our Cooking with Varoma cooking class.  TM31 users can find this recipe in the Everyday Cookbook on page 70.

Tips

Serve capsicum and sun-dried tomato dip with crackers and vegetable crudités of choice or spread over toasted slices of focaccia or ciabatta.This dip freezes well. Transfer into a freezable container and place into the freezer until use. Allow to thaw before serving. This dip makes a great alternative to pizza sauce.If you prefer sheep's milk to cow's milk, substitute the Parmesan cheese in this recipe with sheep's milk Pecorino cheese instead.

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