Delicious Dips (Roasted Capsicum + Beetroot & Balsamic)



Served with crackers, these dips are the perfect snack. Add warm Turkish bread, garlic bread or flat bread and they're an instant meal!


Roasted Capsicum Dip

INGREDIENTS

1 block of cream cheese

2 cloves garlic

½ cup basil leaves

2 x red capsicum

Salt and Pepper to taste


THERMOMIX METHOD

  1. Preheat oven to 220 degrees.

  2. Place capsicum on baking tray and pierce with skewer and roast for 25 min or until skin is blistered.

  3. Place garlic and basil in bowl and chop 3 sec/sp 7 scrape down bowl.

  4. Add capsicum and chop 3 sec/speed 6 and scrape down bowl.

  5. Add cream cheese and salt and pepper to taste and mix speed 4/10 sec and scrape down bowl.

Non-THERMOMIX METHOD

Place all ingredients into food processor and blitz 15-20 seconds until smooth



Beetroot & Balsamic Dip


INGREDIENTS

1 beetroot peeled

Handful cashews

50g parmesan cheese

1 teaspoon olive oil

2 tablespoon balsamic vinegar


THERMOMIX METHOD

  1. Place Parmesan cheese in bowl and chop 7 sec/sp9 and set aside.

  2. Place beetroot in bowl and chop 8 sec /increase speed from 1 – 9 gradually. Scrape down sides.

  3. Place cashews in bowl and chop 8 sec/ increase speed from 1-9 gradually and scrape down sides.

  4. Add reserved Parmesan, olive oil, balsamic vinegar and mix 30 sec/sp 3 or until you have a smooth consistency.


Non-THERMOMIX

  1. Grate Parmesan cheese and set aside.

  2. In food processor add beetroot and blitz.

  3. Add cashews to food processor and blitz.

  4. Add reserved cheese, oil, balsamic vinegar and process until smooth.

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