Macadamia And Olive Dip
This is a quickie…in the best sense of the word. Pretty impressive on home made baguette toasted with EVOO on a hot grill. Top with a little cheese of choice and you are rocking and grilling. Of course, also fantastic as a straight dairy free dip, with crackers or chips of choice.
You can use any nuts of choice or seeds if there are nut allergies in your household. Hope you’ll try it…once you have finished cooking your way through my new book, For Food’s Sake…no copy yet? What are you waiting for? Get on to it. Selling like the proverbial hotcakes, 160 pages of delicious thermomix recipes with beautiful color pics of every recipe. (You heard me!) The book you hoped was out there for Thermomix…IS out there! Signed copies on my website, otherwise there are lots of copies available in bookstores around the nation.
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Need
- 1 clove of garlic
- 50 Grams semi sun dried tomatoes
- 50 Grams kalamata olives, pitted
- 50 Grams macadamias, roasted and salted
- 20 Grams Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 20 Grams balsamic vinegar
- Sea salt if needed (depends on your olives)
Do
- 1
Place all ingredients into Thermomix bowl and blend 6 sec/speed 6. Scrape down and reblend until happy with consistency.
More
Serve on its own as a dip or use on crostini with a soft cheese.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!