Roasted Capsicum & Macadamia Dip
These Roasted Capsicum & Macadamia Dip recipes are one of those easy crowd-pleasers that feel a little bit fancy without actually being complicated. Roasting the capsicums brings out their natural sweetness, while the macadamias create a creamy, rich texture that pairs perfectly with garlic, olive oil, and fresh herbs.
Perfect for grazing boards, weekend hosting, lunches, or simple afternoon snacking, this dip is delicious served with seeded crackers, crunchy veggies, toasted sourdough, or spread into wraps and sandwiches.
Ingredients — Dip
- 2 large red capsicums
- 1 cup macadamia nuts
- 3 garlic cloves
- 1 sprig fresh thyme
- Extra virgin olive oil
- Sea salt flakes
- Cracked black pepper
Ingredients — To Serve
- Cherry tomatoes
- Radishes
- Cucumber
- Carrot sticks
- Purple cauliflower florets
- Seeded crackers or toasted sourdough
Method
- Preheat oven to 180°C fan forced.
- Line a baking tray with baking paper.
- Place capsicums onto the tray and drizzle with olive oil, salt, and pepper. Roast for around 20 minutes, or until soft and slightly blackened.
- Allow capsicums to cool slightly before removing stems and seeds.
- Add roasted capsicum, macadamias, garlic, and thyme to a food processor or blender.
- Blend until creamy but still slightly textured, adding olive oil gradually until desired consistency is reached.
- Taste and season with extra salt and pepper if needed.
- Spoon into a serving bowl and finish with olive oil, thyme leaves, and crushed macadamias.
Serve with fresh veggies, crackers, or slices of some delicious Lagom Bakery sourdough!
Original recipe reshared from Bec Taylor Food Design at Santos Organics.
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