Ingredients (6 people):
- Olive Tapenade
- 220 g kalamata or green pitted olives (±1¼ cups)
- 1 garlic clove
- 1/4 bunch parsley
- 30 ml olive oil (±2 tbsp)
- 30 ml lemon juice (±2 tbsp)
- Salt and pepper
- Sundried Tomato & Red Pepper Dip
- 50 g sundried tomatoes (±¼ cup)
- 30 ml roasted red pepper strips (finely sliced) (±2 tbsp)
- 1 garlic clove
- 45 ml cashews (±3 tbsp)
- 30 ml shredded Parmesan (±2 tbsp)
- 30 ml olive oil (±2 tbsp)
- Basil, Cashew & Parmesan Dip
- 1/2 bunch basil
- 45 ml cashews (±3 tbsp)
- 45 ml shredded Parmesan (±3 tbsp)
- 1 garlic clove
- 30 ml olive oil (±2 tbsp)
- Salt and pepper
Preparation time: 10 min.
Cooking time: 0 min.
Difficulty: easy
Preparation:
-
Olive Tapenade
Add olives, garlic and parsley to the SuperSonic Chopper Compact. Cover and pull cord until finely chopped. Add remaining ingredients and pull cord until well combined.
-
Sundried Tomato & Red Pepper Dip
Add sundried tomatoes and peppers to the SuperSonic Chopper Compact. Cover and pull cord until finely chopped. Add remaining ingredients and pull cord until well combined.
-
Basil, Cashew & Parmesan Dip
Add half the basil to the SuperSonic Chopper Compact. Cover and pull cord until finely chopped. Add remaining basil and chop again. Add remaining ingredients and pull cord until well combined.
Additional Note:
