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Sundried Tomato and Parmesan Dip

Here's how you make Sundried Tomato and Parmesan Dip
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  • Servings: 4-6
  • Prep: 5m
  • Cook: 5m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 100 grams semi sundried tomatoes, just over 1/2 cup
  • 1/4 cup loosely packed flat-leaf parsley
  • 2 basil leaves, fresh, large size
  • 2 tablespoons unsalted cashews
  • 1/4 teaspoon, garlic (from a jar is best)
  • 40 grams parmesan cheese, cut in small chunks or grated
  • 120 grams cream cheese, softened
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the seimi sun dried tomatoes, parsley, basil leaves, cashews and parmesan & garlic in the bowl of a food processor and blitz to a chunky paste. ( I just chuck it all in the food processor with the cream).

  • Step 2: Add cream cheese and pulse to combine. ( I just chuck it all in the food processor together).

  • Step 3: Taste and season to liking.

  • Step 4: Refrigerate until serving ~ Remove from fridge about 5 -10 minutes before serving.

  • Step 5: Serve with vegetable crudités, fresh french stick, crackers or as a spread for sandwiches.

We hope you enjoy this recipe!

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