Cube Recipes
sauceSlow Cooker

Roasted Capsicum Red Pepper Dip

A bold, savoury capsicum and sun dried tomato dip with roasted cashews for body. Freezes well in 1 tablespoon portions. Best thawed and served at room temperature.
Prep5 MIN
Cook0 MIN
Yield40 CUBES
Ingredients
roasted red capsicum (red peppers)200 g
sun dried tomato slices in oil, drained170 g
roasted cashews150 g
sun dried tomato oil (from the jar)60 ml
garlic clove, peeled1 large
lime juice2 tsp
brown sugar1 tsp
salt1 tsp (to taste)
black pepper0 to taste
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Batch Specs
Makes 40 × 1 tbsp cubes.
Freezer life: 3 months.
Reheat time: 4-6 mins.
Instructions
01
Prep: Drain the sun dried tomatoes well. If your roasted capsicum is very wet, pat it dry.
02
2. Blend: Add capsicum, sun dried tomatoes, cashews, reserved tomato oil, garlic, lime juice, and brown sugar to a food processor.
03
3. Season: Add salt and black pepper. Pulse until blended. Stop while it still has a little texture, or blend smooth if you prefer.
04
4. Taste and adjust: Add more salt or lime juice to taste.
05
5. Freeze: Spoon into a silicone tray in 1 tablespoon portions. Freeze until solid, then transfer to a labelled freezer bag.
06
6. Serve: Thaw in the fridge, then bring to room temperature. Stir well before serving.
Reheating Guide (per cube)
Microwave4-5 MINS
Stovetop6-8 MINS
Oven15 MINS
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