This is an adaptation of the EDC Capsicum & sundried tomato dip recipe. I am a big fan of chunky, pesto-style dips and this one hits the spot. Thought I'd share . . .
1 red capsicum, chargrilled, peeled and cut into chunks
1 large clove garlic
100g semi-dried tomatoes, drained
50g marinated artichoke hearts, drained
160g raw cashews (or roasted if you prefer)
20-30g extra virgin olive oil
juice of half a lemon
handful of fresh basil leaves
2 rounded tbsp parmesan cheese (grated first in TM)
1. To chargrill red capsicum: Hold the capsicum with the stem upright and remove the core as you slice downwards to create 4 large pieces (or cheeks). Remove any membranes or seeds. Place each of capsicum pieces on a sheet of foil on an oven tray under a hot grill for about 10 minutes or until blackened and blistered. Remove from grill, fold up the sides of the foil and wrap ensuring that the steam cannot escape. Allow to cool, over which time the steam will condense and allow for the skin to be easily removed. Peel of the skin and cut into chunks.
2. Place all ingredients in the TM bowl, including the prepared roasted red capsicum (above), and set dial to closed lid position. Use the turbo button to pulse 4 quick times, so that you have a chunky but evenly chopped mixture. Enjoy with TM made crackers and/or vegetable sticks.
This recipe makes two small bowls. You can store the leftovers in an airtight container or glass jar in the fridge for a few days. Drizzle with a little olive oil.
use a food processor or chop and mix by hand :)
TIP: Blend a little of this dip into a yummy salad dressing with little extra EVOO and lemon juice or white wine vinegar.
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