Capsicum Cashew Dip

Capsicum Cashew Dip

Capsicum is versatile vegetable that adds a nutrient burst to your diet. It is rich in beta carotene, vitamin A, vitamin C and is full of antioxidants to combat those free-radicals. It also aids digestion, boosts your immune system and energises your metabolism.

I like to serve this dip as part of a mezze plate or with cheese and olives. It also works as a healthy snack or a flavour burst to my lunch time tuna salad wrap.

Capsicum Cashew Dip

Makes 1 medium jar of dip


  • 1 red chilli you can reduce to half or deseed chilli if preferred
  • 30 grams Parmesan cheese, cubed (to make this diary-free, replace parmesan cheese with 1 tablespoons nutritional yeast flakes)
  • 1 clove garlic clove
  • handful of fresh corriander leaves
  • 100 grams raw and unsalted Cashews
  • 1 red capsicum, quartered
  • 1 Tablespoon fresh lemon juice
  • 10 Semi sundried tomato
  • 1 Tablespoon extra virgin olive oil


  1. Place garlic, chilli & parmesan cheese in food processor and blitz until ingredients resemble rice sized pieces.
  2. Add the remaining ingredients and pulse until desired consistency is reached. If it is too dry, add a little bit more olive oil.

Time Saver Tip

  • This dip will keep in the fridge for up-to a week
  • Serve with carrot and celery sticks as a dip or for a mid-afternoon snack
  • Spread on toast or gluten-free crackers and add a few slices of fresh avocado for a quick lunch.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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