Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
Add all remaining ingredients and chop Turbo/1 sec/5-7 times, or until a rough yet evenly chopped consistency is achieved.
Serve immediately or refrigerate until ready to use.
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.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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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Comments
Rally nice dip and super quick to make.
I just made this but used lemon juice instead of vinegar, a bit more olive oil and philadelphia cream cheese. I had also roasted the capsicum. In addition, I used three garlic cloves instead of one. While it turned out really nice, my husband and I both agreed it's better suited served as a pasta sauce. Maybe with linguini. I still will serve this tonight as a dip, but in the future, will use as a pasta sauce.
My family absolutely loved these
This is a great recipe, we use it for Pasta Sauce, Pizza Sauce and serve as a dip. So easy to make great to have in the fridge for that quick and easy dish.
This is simple, easy to make & always gets devoured.
I add a little extra garlic evoo & use it as a sauce base on home made pizzas.
I recently added it to chicken mince with some Thai spices for some amazingly tasty meatballs.
10/10 from me.
Rhonda
Simple, delicious and a definate crowd pleaser
Really yummy. Next time I make it I will add a little extra olive oil.
Add some olive oil & lemon juice to leftover dip in bowl to make a salad dressing 👍
This is a regular in our house now. I didn't have any capiscum once and made it with out and it was still delicious! Never need to buy the ready made stuff again...love it!!!
Delicious! And so, so easy!