This is a fresh and light dip that goes wonderfully with crackers when you're entertaining or makes a great sauce for couscous or polenta.
I developed this recipe inspired by the chunky style Red Rock dips but looking for something less oily and sugary. My recipe uses spices and chilli to create a rich taste without the extra kilojoules.
: 30 mins
: 10 mins
: Approximately 700g of dip
50g sharp cheddar or parmesan cheese
400g Kent pumpkin
100g roasted capsicum
1 tbsp red wine vinegar
1 tbsp fresh coriander
1/4 tsp coriander seeds (ground)
1/4 tsp cumin
1/2 tsp salt
1/2 tsp chilli flakes
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