Capsicum & Sundried Tomato Dip Recipe

Making the Capsicum & Sundried Tomato Dip

1. Start by roasting the red capsicum.
2. You can do this by placing the capsicum directly on a gas flame or under the broiler until the skin is charred and blistered.
3. Place it in a plastic bag for a few minutes, then peel off the skin, remove the seeds, and chop the flesh.
4. In your Thermomix, add the roasted capsicum, sundried tomatoes, garlic clove, cashews, olive oil, and white vinegar.
5. Blend the ingredients in your Thermomix until you achieve the desired consistency.
6. You can adjust the amount of olive oil to achieve the thickness you prefer. Add more or less as needed.
7. Taste the dip and add salt and pepper to your liking. Blend again briefly to combine.
8. Transfer the dip to a serving bowl or container and refrigerate for at least 30 minutes before serving.
9. This would allow the flavors to meld.