It’s hard to believe it’s November already. For me, November heralds the start of the party season and the count-down to Christmas. As your calendar starts to fill up, it’s handy to have some tasty recipes for entertaining.
I actually “borrowed” this recipe from a friend who recently purchased a thermomix. Now I love my kitchen gadgets, but haven’t been able to make the commitment to purchase one, but I’ve heard they are fantastic and she was excited to be experimenting with new recipes. I’ve added my own twist to the ingredients and come up with the below version (no thermomix required). I used a store-cupboard standby with the roasted peppers, but you could roast your own fresh red capsicum if you desire. If you would like a chunkier version of this dip, process the ingredients without the cashews first, then add the cashews and pulse the food processor until you achieve your desired texture. If your dip is a little to thick, you could add a bit of the drained oil that the tomatoes came in to help in getting the desired texture.
Serve your dip with your favourite accompaniments – crackers or vegetable crudités.
What I was cooking this time last year: Passionfruit and Strawberry Gum Bavarian
Cashew and Tomato Dip
Ingredients:
- 100g semi-sundried tomatoes in oil, drained
- 1 clove of garlic
- 1 birds eye chilli
- 50g roasted red peppers or roasted red capsicum, drained
- 1 lemon, juiced
- 120g raw unsalted cashews
- 30g parmesan cheese
Method
- Add the tomatoes, peppers, cashews, garlic, chilli, lemon juice and parmesan cheese to your food processor or thermomix bowl.
- Blend until you have achieved your desired texture.
- Transfer your dip to a bowl and serve (or refrigerate until ready to serve). Enjoy.
What is your favourite stand-by recipe when friends drop by? Has this post inspired any new ideas?
The Passionfruit Project 