This Capsicum & pumpkin dip is the perfect dish to take to bbq's. We had some friends over and they brought this dip over with some cauliflower crackers, and i was converted! Its super tasty.
1 tin Butter beans
1 Small pumpkin, boiled till soft
2 Red capsicum, roasted whole and peeled
1 Spring onion, diced
1 Tablespoon Greek yogurt
1 Tablespoon honey
1 teaspoon Thai red curry paste
Salt & pepper to taste
Blitz all the ingredients together and serve.
This recipe is great for using up olives. Kalamata olives work best for me as they're the ones i like best. Great for dips and topped over dinner to give that salty hit.
2/3 Cup Kalamata Olives
1 Clove Garlic
2 teaspoons Basil
1 1/2 tablespoon Olive Oil
Place all ingredients into a blender (I use my thermocook) and mix on speed 10 for 5 sec, scrape down and mix for a further 5 secs.
A cheesy, baconey (if that's a word) dip. Perfect for crackers, veggie chips or served over nacho's.
3 Spring Onions, chopped
2 Cups Cheese, Grated (I used a vintage cheddar)
1 Cup Sour Cream
1 Cup Mayo
1/2 teaspoon Mustard powder
1/2 teaspoon Garlic Powder
8 Slices Streaky Bacon, cooked and crumbled
Combine all ingredients in a bowl and chill in the fridge for 1hr prior to serving.
A tasty dip perfect for dinner parties, bbq's or on crusty bread.
1 Garlic clove
2 Tablespoons Parmesan, grated
1 Red Capsicum, quartered
150g Semi Sundried Tomatoes, Drained
150g Cashew Nuts
40ml Olive Oil
40ml White Vinegar
Blitz all the ingredients together in a food processor until its a chunky mix. Serve with crackers or veggie sticks.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.