Sundried Tomato Dip; Spicy Capsicum And Cashew Nut Dip - Sunbeam MultiProcessor Compact LC5000 Instruction Booklet

Dips/Sauces continued

Sundried Tomato Dip

Makes: 1 ½ cups
100g parmesan cheese
2 cloves garlic
2 cups sundried tomato, drained, rinsed
½ cup fresh basil
½ cup olive oil
¼ cup fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste
1.Using the bowl fitted with the grating blade
grate parmesan cheese.
2.Using the universal 's' blade process all
remaining ingredients until smooth. Season
to taste with salt and pepper.
3.Store in a clean, covered container in the
refrigerator for up to one month.

Spicy Capsicum and Cashew Nut Dip

Makes: 2 cups
450g jar roasted capsicums, drained, rinsed
100g parmesan cheese
2 long red chillis
1 clove garlic
2 cups roasted cashew nuts
¼ cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1.Using the universal 's' blade process all
ingredients until smooth. Season to taste
with salt and pepper.
2.Store in a clean, covered container in the
refrigerator for up to one week.
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