Roast Pepper, Cashew & Chilli Dip

READY IN: 30mins
Recipe by Annetty

This is a wonderful dip, it delicious, and refreshingly different from the usual dips. So many people comment on it when I serve it a parties, etc - but, why ask for the recipe when they can ask me make it & bring it!! You can store this in the fridge up to a week. Go on Give it a try.

Top Review by thehungrykiwi

Thanks, love this. Added a couple of cloves of garlic that I'd roasted with the peppers and left out the tomato paste as per another reviewer and added parmesan. Was sweet but I like it. Thanks

Ingredients Nutrition

Directions

  1. Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
  2. Roast for 20 minutes, or until skin blisters.
  3. Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
  4. When capsicums are cool, the skins will peel off easily.
  5. Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
  6. Add Cashews and process again until smooth.
  7. Season with Salt & Pepper.

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