Roasted Red Pepper Dip
Make this roasted pepper dip at any time by keeping a couple of basics in your fridge and pantry. You will love it for parties, picnics, any time!
This recipe appears in the Pimp my Pantry calendar...which is a calendar for 2017, but also a fantastic recipe book that you should really get organised as a staple in your recipe book collection. There are so many great recipes in there, more than just 12 by the way!! In fact 27! So it’s a whole book for a fraction of the cost, but I digress...focus T, focus.
So anyhoo, this is delicious, easy, quick and you can buy a bottle of roasted peppers to make it even faster. (You’re welcome!)
Go away, whip it up then make sure you hit me on Instagram with a hashtag pic! Enjoy.
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Need
- 1 clove garlic
- Few sprigs fresh thyme
- 1 roasted, peeled and de-seeded red capsicum (or equivalent jar drained)
- Dash cayenne pepper
- Dash nutmeg
- Salt to taste
- 250 Grams cream cheese
Do
- 1
Place garlic, thyme and capsicum into Thermomix bowl. Chop 2 sec/speed 6.
- 2
Add remaining ingredients and blend 10 sec/speed 4. Scrape down sides of bowl and blend 10 sec/speed 4.
- 3
Serve with crackers and raw vegetables.
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!
