Roast Pepper, Cashew & Chilli Dip

Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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

thehungrykiwi May 22, 2010

This recipe is great and after I read all the reveiws I made it leaving out the tomato paste and adding in 1/3 cup of parmesan (or even fetta would be nice) which made the dip less sweet and it was a winner all round. Everyone that has tried it loves it!!!!!

blossybear March 05, 2010

Only gave this 4 stars as I felt it needed something extra and I found it a little sweet (as did some others at the bbq). I am taking it to another "do" tomorrow. Will mix in some more salt and perhaps some tuscany see if that takes away the sweet taste. Apart from these quibbles it was still enjoyable-and some found it quite okay as it was.

dusty AE December 29, 2006