Chunky sundried tomato and parmesan dip
You rarely buy store bought pasta sauce, so why settle for store bought dip? This hearty, gourmet, home recipe is what your cheese platters have been missing.
Ingredients:
- 1/2 cup semi sundried tomatoes
- 1/2 cup loosely packed flat-leaf parsley
- 2 tablespoons raw almonds
- 40g parmesan cheese, cut in small chunks
- 100g cream cheese, softened
Method:
- Place tomatoes, parsley, almonds and parmesan in the bowl of a food processor and blitz to a chunky paste. Add cream cheese and pulse to combine.
- Serve with vegetable crudités or as a spread for sandwiches.
Tip: Try substituting the semi sun dried tomatoes for roasted red capsicum. The flavour of this dip will intensify with standing, so try making it a few hours before serving.
What’s your favourite kind of dip to serve when you’re having guests over? Do you have a personal recipe to share with us? Let us know in the comments below.
Recipe courtesy of Legendairy. Visit their site for more delicious food ideas.
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