I love having dips ready in the fridge “to go” … and I particularly like dips that can wear a few hats! And this dip certainly does that.
It is fabulous on it’s own with a plate of veggies, and being nut free it is perfect for kids lunches. Leftovers are terrific spread over a pizza base (in addition to tomato paste) or just dolloped on top of a cooked pizza; used in sandwiches with a fresh cheese (goats cheese, labne, firm ricotta); or simply added to some cooked pasta with extra virgin olive oil, fresh chilli, lemon juice and some seasoning.
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.
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.
- 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
- 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
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