Dairy free roast capsicum dip for easy weekend entertaining
June 24, 2016
Dairy free and nut free, this recipe was inspired by a dip a friend made when we visited last week. Hers was capsicum and sun-dried tomato, and was similar to a pesto with pine nuts and parmesan. This version has the richness and depth from the roasted capsicum and garlic.
This recipe is dairy free, nut free and gluten free. It makes a wonderful spread to add to school sandwiches or to put into a little tub and send along with carrot sticks, or crackers.
I used some of the tomatoes I had dehydrated from our summer harvests for this recipe. See the notes of the recipe if you are using semi dried tomatoes from a jar (store purchased).
This is my easy recipe for roast capsicum dip. Serve it to friends or eat it all yourself.
I used tomatoes that I had dehydrated from our summer harvests. If you are using them from an oil filled jar you can use that oil instead of the listed 3 tablespoons in the recipe. A little oil is need just to keep the food processor blades swirling.
Enjoy your weekend what ever it brings. I hope it is wonderful and includes some time in the vegetable garden and sharing food with those you love.
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