Serving Suggestion: Serve with any you have on hand such as carrot, celery, broccoli, lettuce leaves or capsicum.
Macadamia nuts can be swapped for other nuts you may have on hand such as pine nuts.
If you find it difficult for the skins of your capsicums to blacken enough in the oven, try using the grill for added colour and depth of flavour.
Storage: Leftover dip can be stored in an airtight container in the fridge for up to 3 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help measure the ingredients, add ingredients to the food processor, and select what vegetables to serve with this dip.
When preparing this recipe:
| Serving size: 121g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 543 | 448 |
| Fat (g) | 9.8 | 8.1 |
| Saturated fat (g) | 2.1 | 1.7 |
| Carbohydrates (g) | 4.4 | 3.6 |
| Sugars (g) | 4.3 | 3.6 |
| Fibre (g) | 2.4 | 2.0 |
| Protein (g) | 5.0 | 4.1 |
| Sodium (mg) | 112.2 | 92.6 |
Healthy Eating
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