Roast Capsicum Dip

December, 2019

Dips are so versatile you can eat it as a snack, use it to marinade fish or chicken, stir it through pasta or soup or serve it on toast. 

Roast Capsicum Dip

As desired

  • 2 red capsicum

  • 1/4 cup roasted cashews

  • 1 garlic clove

  • 10 leaves of fresh basil, washed

  • 1 tbs olive oil

  • 2 tbs grated parmesan cheese

  • Juice from 1/2 lemon

  1. Pre-heat oven to 180⁰c and line 1 baking tray with baking paper

  2. Slice capsicum in half length-ways, removing seeds and place face-down on the baking tray

  3. Roast for 20 mins and set aside

  4. Once capsicum has cooled enough to handle, peel off skin

  5. Place capsicum, cashews, garlic, basil, oil, cheese and juice in a food processor or mixing bowl

  6. Blend (using stick blender if needed) until smooth with a few chunks

  7. Serve with crackers or on a cheese platter


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© Talia Cecchele, 2020