Ingredients
Roast capsicum dip
- 450 g jar fire-roasted, peeled whole peppers, drained and sliced
- 125 g cream cheese (room temperature)
- 100 g Fetta Cheese, creamy, cubed
- 1 garlic clove, sliced
- 1/4 basil leaf, cup
- basil leaf, extra for garnish
Sesame and poppy seed squares
- 1 sheet of Store bought frozen shortcrust pastry or homemade vegan pastry, thawed
- olive oil, enough to brush pastry sheet
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place peppers, cream cheese, fetta, garlic and basil leaves in TM bowl. Process on speed 8 for 20 seconds.
Place in a serving bowl and chill for 15 minutes. Top dip with extra basil leaves and serve with sesame and poppy seed squares.
Preheat oven to 210C/190C fan forced. Line two baking trays with baking paper. Brushpastry with oil; sprinkle with seeds. Cut pastry into six equal strips; cut each strip into 6 equal squares. Place on prepared trays. Bake for 8 minutes or until golden.
Red Capsicum Dip
Sesame and poppy seed squares
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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