Chunky sundried tomato and parmesan dip
Fans of delicious dips will love this home-made delight. Dig in!
Recipe and image from the Diary Kitchen.
1/2 cup (80g) 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
- 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.
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.