Preparation time
4min
Total time
4min
Portion
0
portion(s)
Level
easy
Ingredients
Variation Roasted Red Capsicum Cream Cheese Dip
- 1 large red capsicum, s, trimmed
- 1 shallots, trimmed and peeled
- 1 tbsp extra virgin olive oil
- Zest 1/2 lemon
- 100 g cream cheese, cubed
- 30 g sour cream
- 1/4 tsp smoked paprika
- 30g sundried tomatoes, around 5-6 pieces
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 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
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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