Preparation time
4min
Total time
4min
Portion
--
Level
easy
Tested
- TM 31
published: 2010/10/19
changed: 2011/07/25
Ingredients
- 2 large red capsicum, s, trimmed
- ½ bunch dill
- 3 shallots, trimmed and peeled
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- Zest 1 lemon
- 200 g cream cheese, cubed
- 60 g sour cream
- ½ tsp smoked paprika
- Salt and pepper to taste
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Roast capsicums in oven for 15 minutes at 200˚C. Place in covered plastic bowl and allow to
‘sweat’ for a few minutes. Peel, skin
and de-seed. Set aside.Place dill in TM bowl and chop for 2 seconds on speed 7. Set aside.
Without washing TM bowl, chop shallots and garlic for 3-4 seconds on speed 7. Add oil and cook
for 2 minutes at 100˚C on speed 1.Add roasted capsicums to the shallots and garlic and blend for 8 seconds on speed 7.
Add the zest of lemon, cream cheese, sour cream, paprika and salt
and pepper and mix for 1 minute on speed 5.Taste and season accordingly.
Add dill and mix through for 5
seconds on speed 5.Serve with crostini.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Great recipe, I didn't have sour cream so used 100g of feta cheese instead, and couldn't resist adding 15g of balsamic vinegar. Turned out really well.
Absolutely FABULOUS!
Just need to allow some time to sit in the fridge to thicken up. Will DEFINATELY be making this again as it is nut free so can be sent to school for GF child to eat with crackers!!
Very tasty Dip, i have made this a few times. The first few times I roasted my own capsicums. Today I made it using capsicums already roasted in a jar from Italian store. It was just as good and took no time at all.
A fair bit of bother roasting and skinning the capsicums...This dip was quite tasty but honestly, I probably won't be bothered making it again.
Janette
Was quite tasty, but a little runny even after chilling. I added a chilli but will add more next time.
can you use ricotta cheese for this recipe?
This is one of my favourite dips. I always keep packets of roasted capsicum in my freezer, easier to roast 4 capsicums at a time, pack them into 2 per zip lock bag and just thaw out what you need. I just cut them in half, de-seed them and place under the griller until their skins have blackened then follow the above method to remove the skin. Handy for pizza, dips and any recipe that calls for red capsicum.
Judy from Adelaide, South Australia
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