Ingredients
Spicy Capsicum Dip
- 1 Brown onion peeled and halved, use brown onions for the right flavour
- 250 g Block Philly cheese
- 2-3 cloves garlic
- 2 red capsicum, Medium sized
- 1 level teaspoon Greek plain yoghurt
- 1 level tablespoon Morrocan seasoning
- 1 level teaspoon dried chili flakes
- 1 heaped teaspoon Vegetable stock paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Heat oven at 160oC. Place baking paper on oven tray and place garlic cloves, unpeeled on the tray with the Onion peeled and halved and Capsicum cut in quarters, deseeded. Roast for 20-25mins. Allow to cool for 15mins.
2. Place Onion, Capsicum and squeeze out the garlic into the TMX bowl. Blend for 7 sec on speed 7.
3. Add Yoghurt, Morrocan Spices, Chili flakes, Stock paste and chopped Philly cheese, Blend for 20-30 sec on speed 8 until combined.
4. Pour out into a sealed container and refridgerate for at least 2 hrs.
Method
Tip
This dip is perfect to take to parties, BBQ's and especially ideal for using with a cob loaf!
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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Comments
This dip is delicious, have made it with roasted capsicum from a jar aswell. The morrocan seasoning and chilli flakes make it extra special.
Yum. Did not add chilli flakes
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