Capsicum and cashew dip

This smoking hot dish is perfect for summer BBQ’s, picnics, parties or lunch boxes.

SERVES: 4 PREP TIME: 15 mins COOK TIME: 30 mins


  • 3 cloves garlic, unpeeled
  • 3 large capsicums (red peppers), quartered, seeds and pith removed
  • 1 chilli, seeds removed, chopped
  • 1 pinch chilli powder
  • ¼ teaspoon ground black pepper
  • 1 pinch herb salt (optional)
  • 1 teaspoon lemon juice
  • ½ cup cashew nuts, roasted


  1. Preheat oven to 180°C.
  2. Place the garlic and capsicum pieces (skin side up) in a baking tray and bake for 15 minutes.
  3. Remove the garlic from the tray and set aside, returning the capsicum to the oven, bake for a further 15 minutes or until skin is blackened, setting aside to cool.
  4. Peel the skin from the capsicum and place the flesh in a blender.
  5. Squeeze the garlic from its skin and add to the blender with all the remaining ingredients.
  6. Puree until smooth. Serve immediately or refrigerate for up to 5 days.

Inspiration and top tips

  • Garnish with freshly chopped herbs and/or finely sliced chilli
  • Use on top of eggs for breakfast, on crackers/toast, or with meat or a salad
  • Try using different nuts (macadamia, brazil, almonds work well) or beans (cannellini, chickpeas)

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Anita Stanfield, Authorised Wedding & Funeral Celebrant, Personal & Décor Stylist and Cookbook Author

    Anita is a lover of people and celebrates relationships. Her wealth of life experiences as a Daughter, Wife, Mother and Friend allow her to support people genuinely and caringly.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer