The dip ready to serve with veggies ... love my veggies!
I buy pre-made Roasted Red Peppers ... they are inexpensive and easily available at supermarkets and delis, and great to have in your pantry ready to add to other dishes.
I always have a jar of toasted mixed pepitas and sunflower seeds in the fridge as they make a great snack, and are a fabulous way of adding a little extra protein to salads and other veggie dishes. They also keep very well in the fridge. To toast the seeds I fill a large baking tray with a mix of the two, then toast in a pre-heated 180 degree fan forced oven for 5 minutes, remove and stir seeds around, then place back into the oven for another 2 (or so) minutes (watch them carefully) until done to your liking. Remove and allow to get completely cold before storing in a glass jar in the fridge.
I mill my own parmesan cheese, but never do small amounts ... I prefer to mill 250g at a time, and keep it in a plastic container in the freezer where it will keep for some time (it doesn't go solid and you can take out exactly what you wish). I am therefore never short of what I need, and can add it in small amounts to other dishes. To mill a 250g portion of parmesan cheese, cut it in half, then cut that half into roughly 2.5 cm pieces and mill 10 seconds / speed 9, place that portion into a container and repeat with the next half. By milling 125g at a time you are less likely to overload the blades of your Thermomix which can happen when continually milling hard items.
This dip keeps well in the fridge for up to a week.
Ingredients
1 small garlic clove, peeled
125g sun dried tomatoes, well drained of any oil
125g fire roasted red peppers, drained
60g toasted pepitas
60g toasted sunflower seeds
30g olive oil
30g white wine vinegar
30g milled parmesan
sea salt flakes and freshly milled pepper to taste
Instructions
Place garlic into ™ bowl and chop 3 seconds / speed 7
Scrape around bowl
Add all the other ingredients and Turbo / 5 times
Stir mix around, check for seasoning and repeat Turbo / 5 times
Refrigerate until ready to use
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/roasted-red-pepper-dip/