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, de seeded and roughly cut into quarters
160g unsalted cashews
40ml olive oil
40ml apple cider vinegar
2 tablespoons grated parmesan cheese

METHOD

1. 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.

2. If the mixture is a little dry, simply add a tablespoon of water and blitz for a further 2 seconds.

3. Season with salt and pepper and serve with our crackers.