Roast Pepper Cashew Chilli Dip Food
ROAST PEPPER, CASHEW & CHILLI DIP
This is a wonderful dip, it delicious, and refreshingly different from the usual dips. So many people comment on it when I serve it a parties, etc - but, why ask for the recipe when they can ask me make it & bring it!! You can store this in the fridge up to a week. Go on Give it a try.
Provided by Annetty
Categories Peppers
Time 30m
Yield 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
- Roast for 20 minutes, or until skin blisters.
- Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
- When capsicums are cool, the skins will peel off easily.
- Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
- Add Cashews and process again until smooth.
- Season with Salt & Pepper.
ROAST EGGPLANT DIP
Zesty, tangy dip to eat with bread or vegetable sticks. A recipe from my husband's grandmother: unbeatable for simplicity, economy and flavour.
Provided by ElishevaH
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
- Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
- Let the eggplant cool.
- Place the garlic in the foodprocessor bowl and process thoroughly.
- Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
- Add the lemon, oil, salt and a dash of pepper.
- Process again to your prefered consistency.
- Store in a tightly closed container.
- Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.
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