Roasted Capsicum and Almond Dip

Roasted Capsicum and Almond Dip
10 Mins
Prep time
15 Mins
Cooking time
Serves 2

What you need

  • 100g flaked almonds
  • 2 teaspoons cumin
  • 1 large red capsicum, roasted
  • 2 teaspoons crushed garlic
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup finely chopped coriander
  • salt and pepper, to taste

How to make it

  1. PLACE the almonds and cumin in a dry frypan over medium heat and toast for 5 minutes or until cumin is fragrant and almonds have browned.
  2. PROCESS the almonds, cumin, red capsicum, garlic, PHILLY and sour cream in a food processor or blender until smooth. Fold through coriander. And season to taste.
  3. SERVE dip in a bowl with sliced vegetables or Turkish bread.