Roast Pepper, Cashew & Chilli Dip

Total Time
10 mins
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.

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  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.