Baked capsicum dip with paprika and macadamia nuts
April 11, 2017
Autumn is a great time to continue enjoying the last of the summer produce. Eggplant and capsicum usually continue fruiting in my garden well into autumn making a great addition to meals as the weather cools and you have had your fill of fresh tomatoes, cucumber, zucchini and salad greens. I love that the Autumn produce commences at a similar time, introducing a lovely mix of new herbs such as parsley and coriander and rocket to add to dishes such as this one.
I used green capsicum in this recipe, thus the wonderful green colour you can see in the images. I rarely wait for them to turn red prior to harvesting.
This recipe is a new one I created for weekend entertaining. It is a great option if you are catering for dairy and gluten-free guests. Macadamia nuts were included for a smooth creamy flavour. This recipe is quick to make, you can bake the capsicum in advance if you wish. Be sure to add all of the juice from the baking pan to the food processor when making the dip.
Serve this dip, or spread with crackers or in our case, I used dehydrated parsnip chips as they were the perfect shape for scooping.
To create this autumn baked capsicum dip follow the recipe steps below:
Dairy and gluten free autumn dip for entertaining
Heat oven to 170 degrees celcius (fan forced)
Add the whole capsicum to a baking tray and drizzle with olive oil and a good sprinkle of paprika
Bake in the oven for 25 minutes
Remove the capsicum from the oven and allow to cool
Add all ingredients to a food processor bowl and blitz until well combined
Serve with a drizzle of olive oil and additional paprika
Over the past few years I have had bountiful harvests of capsicum and have developed recipes that we now enjoy each season.
Some of our favourites include:
Do you have a favourite way to use capsicums from your garden?
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