The richness of sun-dried tomatoes is paired perfectly with capsicum, cashews and parmesan cheese. This dip can be made ahead of time and only takes seconds to prepare.
The richness of sun-dried tomatoes is paired perfectly with capsicum, cashews and parmesan cheese.
This dip can be made ahead of time and only takes seconds to prepare.
Ingredients
- 1 clove garlic
- 150g drained sun-dried tomatoes
- 1 red capsicum, deseeded and roughly cut into quarters
- 160g unsalted cashews
- 40ml olive oil
- 40ml apple cider vinegar
- 2 tablespoons grated parmesan cheese
Method
- Place all the ingredients into a food processor (Mette uses a Thermomix) and pulse or blitz for 5 - 10 seconds to get a rough but evenly chopped mix.
- If the mixture is a little dry, simply add a tablespoon of water and blitz for a further 2 seconds.
- Season with salt and pepper and serve with our crackers.
