Preparation time
0min
Total time
0min
Portion
0
portion(s)
Level
easy
Ingredients
Dip
- 100 g baby spinach
- 100 g Unsalted Cashews
- 50 g olive oil
- 60 g Parmesan cheese
- 20 g white vinegar
- 10 g lemon juice
- 1 Red Chilli (deseeded)
- Half tsp dried mixed herbs
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place all ingredients in TM bowl and chop 1 sec / turbo. Scrape down and repeat.
- Enjoy dip with crackers!
This is converted by using the ingredients from Wattle Valley" Baby Spinach with Cashew and Parmesan Chunky Dip.
For more decadent recipes head over to my website: //thermofun.com/
You can also find me on my facebook page ThermoFun
Cheers
Leonie
Dip
Thermomix Model
-
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.
Other users also liked
Show me similar recipes by:
Comments
This is nice dip. I like that there is no garlic in it, my teenage daughter can take it to school.
I only had herbes de Provence and I used Dried chili flakes. Thank you.
This dip is an absolute winner. As easy as can be to make and it is definitely a crowd favourite. Do be precise with measures, when made to recipe it is perfect every time.
Has anyone had any luck freezing this dip???
WOW made this today and it is divine!!! Thank you so much. I didnt have lemon so i put in lime juice and didnt have mixed herbs so popped in some herbamare
Sensational!
Both my kids loved this, so did I. Poor hubby missed out as we ate it all
Will definitely make again and again.
Delicious
Very nice - received several compliments on this dip last night. Thank you.
WOW!! Absolutely delicious!! I've made this recipe 3 times in 3 weeks with a over supply of spinach in my garden. It's so easy and moreish! The only changes I make are adding a small wedge of cheddar cheese and using lemon infused olive oil.
Really enjoyed this and everyone who tried it has wanted to know what is in it! I added some feta chese (as well as the parmesan), and instead of mixed herbs I used about 1/2 tsp ground corriander (though fresh would probably taste nicer) and I used dried red chilli seeds (couple of pinches). Doesn't last that well for the next day as becomes quite firm, however colour remains good- eat the day you prepare it is best for texture. Thanks for the recipe!
had everything in the cupboard.
great waY to use up leftover baby spinach. BLOODY DELICIOUS!!!!!!
Are you sure to delete this comment ?