Roastpeppercashewchillidip Recipes

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ROAST PEPPER, CASHEW & CHILLI DIP



Roast Pepper, Cashew & Chilli Dip image

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

3 red capsicums, halved & deseeded (Pepper)
1/2 cup olive oil
3 tablespoons Thai sweet chili sauce
1 tablespoon tomato paste
1 cup cashew pieces
salt
pepper

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.

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