Red Capsicum and Cashew Dip

January 05, 2015

Red Capsicum and Cashew Dip

This Red Capsicum and Cashew Dip is a favourite in our household. It is ‘Friday night party fare’, ‘laid back Sunday afternoon chilling food’, or ‘take to work for snack goodness’ that your work mates will want to be a part of. My husband particularly loves this dip and, lucky for me, it’s one of the recipes that he likes to make for us in our Thermomix. Well, more accurately, that he likes to make for himself and I pinch as much of it as I can! The great thing about this dip is that I always have the bulk of these ingredients in my fridge and cupboard. All I have to go out of my way to buy is a red capsicum. This means that I can whip up this dip really fast, making it a ‘go to’ dip of mine whenever we have people over or we want a delicious snack for our weekend movie viewing.

This recipe is an adaptation of the Capsicum and Cashew Dip in the Thermomix Everyday Cookbook. I have tweaked it and used only ingredients that I love to ensure it is what I call ‘Hayley friendly’. This is a raw dip that is free from gluten, dairy, sugar, grains and preservatives. Plus, if you follow a paleo lifestyle and are happy to eat apple cider vinegar (which is considered beneficial by the paleo webpages I have had a look at), then this dip is for you too.

For me, making this dip in a few minutes is SO much better than buying any pre-made dip from the shops. I know exactly what’s in it – certainly no preservatives, additives, sulphites or food colours. I guarantee your friends and family will think you’re so clever when you produce this for them to enjoy. It’s always a hit!

Red Capsicum and Cashew Dip

Ingredients

  • 1 cup or 140g of raw cashews
  • 1 red capsicum, de-seeded and cut into eighths
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1/2 teaspoon of Himalayan salt
  • 1/2 teaspoon of red chilli flakes (this will make a very mild dip – add more if you like a little heat)

Method

  1. Place all of the ingredients in your Thermomix or food processor with an S blade inserted. Pulse the ingredients a few times until they start to break up and become a chunky dip. Do not over-process this dip. If you are using a Thermomix, pulse on Turbo for 3 seconds. Scrape down the sides of the Thermomix bowl with your spatula and process for a further 1 to 2 seconds on Turbo if you think it needs it.
  2. Remove the dip from your Thermomix or food processor and place in a serving dish. Refrigerate until you are ready to serve this dip. Serve with cut up vegetable sticks and/or plain organic corn chips.



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