capscium sundried tomato dip

This is an amazingly simple yet health dip to whip up and tastes yum. No preservatives which is great!


  • 1 clove garlic
  • 100g sundried or semi-sundried tomatoes
  • 1/2 red capsicum, deseeded, roughly chopped
  • 120g unsalted cashews
  • 20g olive or macadamia nut oil
  • 20g apple cider vinegar
  • 30g parmesan cheese, cut into cubes


  1. Place all the ingredients into food processor, high speed blender or thermomix (Turbo/ 1 second/ 5 times) until chunky but blended consistency is achieved.
  2. Serve with seed crackers or raw vegetables.
  3. Keeps for 3 days in the fridge in airtight container.

Do you have any favourite dip recipes you would like to share?