Ingredients
-
3
-
1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Roast Pepper, Cashew & Chilli Dip, 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 , 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, 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!!!!!
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Steps
|
1
Done
|
Preheat Oven to 190 Deg Celsius. Place the Capsicum Halves Into a Roasting Pan & Drizzle With Olive Oil. |
|
2
Done
|
Roast For 20 Minutes, or Until Skin Blisters. |
|
3
Done
|
Remove from Oven, Place in a Bowl, Cover With Plastic Wrap & Leave to Sweat. |
|
4
Done
|
When Capsicums Are Cool, the Skins Will Peel Off Easily. |
|
5
Done
|
Place Capsicum Flesh, Remaining Oil, Chilli Sauce and Tomato Paste Into the Bowl of a Food Processor, Process to Combine. |
|
6
Done
|
Add Cashews and Process Again Until Smooth. |
|
7
Done
|
Season With Salt & Pepper. |
