This dip is number #1 for entertaining guests. It's the perfect combination of sweet + sour and way better than sweet chilli philly! Add it to your Amazing Grazing table this Christmas and everyone is sure to be coming back for more.
This recipe is from thermodudes, a couple of fun guys on Instagram who are not only making gorgeous pics on their feed, but making their own fabulous recipes. They are also Thermomix consultants in Victoria, so look them up and see what else they are getting up to!
Thanks guys for sharing this recipe with the Tenina audience. I am pretty sure they are going to love it and love you!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
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!
- 140 Grams brown sugar
- 115 Grams white wine vinegar
- 2 x 125g Tins diced capsicum, with liquid
- 250 Grams cream cheese
- crackers to serve
Place sugar, vinegar and both tins of capsicum (including liquid in cans) into Thermomix bowl. Cook 40 min/Varoma/Reverse/speed 1, MC on.
When completed, leave in Thermomix bowl for 1-2 minutes while plating the cream cheese. Place onto a serving platter of your choice.
Spoon contents evenly on top of cream cheese block, it will run down sides also which looks rustic and delish.
Serve with crackers of choice.
When eating, you may find it easier to use a cheese knife. We normally have this dip with family/when entertaining, so if you have kids, they will get very sticky fingers!