I love to whip up a quick dip to keep the hungry hoardes happy whilst I am preparing other things. It is kind of nice to have guests or family gather round the kitchen, having a little dip here and there as they chat or join in with the prep. This is such a dip but it also serves well as part of an Amazing Grazing table. We have now gone to print with Amazing Grazing it was so popular last year. Don't miss out, copies will sell fast and we only printed a very limited number!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams parmesan cheese cubed
- 1 garlic cloves
- 1 red chilli quartered
- 100 Grams Sun Dried Tomatoes drained
- 1 capsicum/bell pepper red, roughly chopped
- 1 Lemon juice only
- 1 Pinch pink salt flakes BUY
- 200 Grams cashews
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place Parmesan, garlic and chilli into the Thermomix bowl and chop 10 sec/speed 10
- 2
Add sundried tomatoes, capsicum, lemon juice and salt and chop 3 sec/speed 4 repeat if needed. You want it chunky.
- 3
Add cashews and EVOO and combine 4 sec/speed 4 or until cashews are slightly broken up.
