Roasted Capsicum & Macadamia Dip

Pink plate with dish on top containing thermomix roasted capsicum and macadamia dip, with basil leaves on top, crackers around dip. Wooden tabletop with purple napkin to the left of the plate

Fresh and tasty, this Thermomix Roasted Capsicum and Macadamia Dip is so moreish! With less than five minutes active time, it’s very simple to make and very easy to eat.

I always used to LOVE those nutty dips you can buy. You know the ones… capsicum and cashew… sweet potato and cashew… basil pesto…

Back when I got my first Thermomix, I decided pretty quickly that dips would be a simple thing to make in it and I knew I wanted to play around with these veggie/nut type combos!

Roasted capsicum is so easy to make at home! Roasting it adds so much richness and depth of flavour. Aaaand it lends itself to cheese, so fetta was an essential ingredient when coming up with this. Add a few other bits and pieces, simple really. And we end up with this:

close up of thermomix capsicum and macadamia dip on a cracker being held by a hand, blurred background.

Ingredients needed

No additives or preservatives here, just fresh ingredients! And only a few at that:

thermomix roast capsicum dip ingredients on wooden board - red capsicum, fetta, basil, oil bottle, lemon, garlic, macadamias

Red capsicum

Fetta cheese

Fresh basil

Olive oil

Lemon

Garlic

Macadamia nuts

How to make this Divine Thermomix Capsicum Dip

Dips in general are pretty easy to make, especially when you have a thermie at your fingertips! Just two steps to this one, well, three if you count pre-heating the oven.

1. Roast a red capsicum in the oven. Once it’s roasted, peel it.

Three images showing three different stages of roasting capsicum. Each is on a black round tray with two red capsicums on. Text on the right: 'brush with oil'; 'bake 20 minutes'; and 'remove skin'

2. Add capsicum to the thermie, along with all other ingredients. Turbo-blend a few times. Done.

Serving Suggestions

This recipe can be enjoyed in many ways and not just the obvious one!

Pair it with crackers and veggie sticks and use as a dip, or…

Use it as a dressing for potato salad

Spread it on your pizza bases

Dollop onto veggies

More dip recipes for the thermie

Check out Lunches and Snacks Made Easy for some amazing dips, such as French Onion, Avocado, Egyptian Beetroot

The best recipe you’ll ever find for Hummus is in my second cookbook, Summer Meal Mix Up!

Of course I also have some other awesome dip recipes here on the blog as well. Here’s a few of them:

Roasted Beetroot and Cashew Dip

Vegan Hemp Seed Pesto

Green Olive and Butter Bean Dip

Spinach Cob Loaf Dip

Patterned blue placemat on white surface. On top is a plate of crackers and a leaf shaped dip containing thermomix roast capsicum dip. Basil off to the left of the image.
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5 from 1 vote

Roasted Red Capsicum and Macadamia Dip

This dip is fresh and flavoursome! Perfect for dipping with crackers or veggie sticks at your next gathering, or just a snack any day!
Prep Time5 mins
Oven Roasting20 mins
Total Time25 mins
Course: Condiment, Dip
Cuisine: Egg Free, Gluten Free, Vegetarian
Keyword: Easy dip Thermomix, Thermomix capsicum dip
Servings: 6
Calories: 219kcal

Ingredients

  • 1 red capsicum
  • 75 g macadamias
  • 75 g fetta cheese diced
  • 60 g olive oil
  • 10 g fresh basil
  • 10 g lemon juice
  • 1 garlic clove (5g)

Instructions

  • Preheat oven to 200°C. Line a tray with baking paper.
  • Halve and deseed the capsicum then brush with a little oil and place on tray, skin side up. Roast for 20 minutes then remove from oven and set aside until cool enough to handle. As soon as it is, peel the blackened skin off.
  • Roughly chop the capsicum then place in mixer bowl, along with macadamias, fetta, olive oil, basil, lemon juice and garlic. TURBO/2-4 times/MC on, until the dip has reached desired consistency.

Nutrition

Serving: 1serve | Calories: 219kcal | Carbohydrates: 4g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 141mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 27mg | Calcium: 75mg | Iron: 1mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Rachel G
Rachel G
4 years ago

This was YUM!! I used cashews instead of macadamias as that’s all I had, and chives and parsley as no basil. So fresh and tasty!

Rachael
Rachael
4 years ago

Did you use the same measurements for your pumpkin ie 75g?

Rachel G
Rachel G
4 years ago
Reply to  Rachael

I’d be tempted to go a little more, Rachael! But maybe add and see what tastes ‘right’?

Flip Flip Cassie Grout

Fantastic, thanks Bec! I subbed roasted pumpkin instead of the feta and it was beautiful x

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

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