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  • Nicolette Stathopoulos

Spicy Capsicum and Cashew Dip

Spicy Capsicum and Cashew Dip

I just love making this dip in summer, it’s so quick and easy to make. I usually make it when I can see I have capsicums in the fridge that are a little wrinkled and about to turn. Once the dip is made it can be store for up to a week in the fridge, in an airtight container. It’s so important to be reading the labels of everything you purchase in the supermarket. I was so surprised to see how little capsicum there is in capsicum dips from the supermarket, and how bulked up they are with nasties such as sugar and vegetable oil.


  • 2 capsicums

  • 2 red onions

  • 2 tbsp. olive oil

  • 2 tbsp. balsamic vinegar

  • 2 cloves garlic

  • 1 long red chilli

  • Pinch salt and pepper

  • 1/3 cup raw cashews

  • 1 tbsp. crispy fried shallots for garnish


Pre-heat and oven to 190 degrees Celsius. Roughly chop the onion, capsicums and chilli and place in a roasting dish.

Remove the skin from the garlic and add to the roasting dish, drizzle over the olive oil and balsamic vinegar and place in the oven to brown for 35 minutes. You really want to get a lot of colour on the capsicum and onions to give the dip a beautiful smoky flavour.

Once the vegetables are browned and roasted allow to cool for 15 minutes.

Place the roasted vegetables, salt, pepper and cashews in a Vitamix Blender and blend until smooth and creamy. You may need to add a little extra olive oil if its too thick. Or more cashews if its too thin.

Garnish the dip with the crispy shallots and serve with your favourite crackers. Alternatively this is a beautiful accompaniment to grilled lamb, chicken or octopus.

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