I am a great lover of entertaining guests and dip is always an easy crowd pleaser. Going through the supermarket it's really hard to find a dip that isn't high in oil and sugar and kilojoules, not to mention the high price too.
So inspired by my favorite chunky style dips I have created this rich and flavorful recipe. It's perfect on crackers and carrot sticks for nibbles or you can use it in your cooking to enhance chicken and fish dishes.
Preparation Time: 30 mins
Makes: Approximately 600g dip
Ingredients 250g semi sundried tomatoes, drained
200g roasted red capsicum
100g sharp cheddar or parmesan cheese
1 tbs minced basil
1 tbs sweet chilli sauce
1 tbs red wine vinegar
1 tsp salt
Fresh basil is better but sadly my garden had a snail attack recently so I had to resort to the pre minced variety.
Firstly, drain the capsicum and tomatoes very thoroughly. The oil is the source of the unhealthiness in store bought dips like this so once you've drained everything it will end up quite light. The oil left coating the pieces will be more than enough to moisten the dip.
You can make this recipe without a food processor if you have patience and a sharp knife, you'll just end up with a more rough, chunky style dip.
Otherwise, get out your food processor and set it up with a grating blade. Start with the sundried tomatoes and sse a grating blade in order to help keep the unpleasant tomato skins out of the final product.
With your processor set up to grate and the power switched off, load the tomatoes into the chute and press down lightly.
Turn it on to full power and let it run until no more falls through into the bottom. If your processor is like mine, there will be a lot of tomato still trapped between the lid and the blade. Open up the processor and empty that trapped stuff into a bowl. Close up the processor and turn it on to high. Tip the tomato into the chute and wait again until no more falls through.
If you're feeling patient you can re-process the tomato again. However, at this point, the majority of the leftovers will be the chewy tomato skins and you can just discard them.
Switch to the standard processing blade in the bowl and add the other ingredients.
Process on high for a few minutes until it's your preferred consistency. I like mine with a bit of texture but a finer paste is also great, especially if you're going to use the dip for cooking. Here's mine below at a nice cracker ready consistency.
Enjoy with crackers and carrot sticks, in a sandwich or as a flavorful sauce in a savory dish.