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Chunky Sundried Tomato and Parmesan Dip

Serves 4-6 as a side


  • 1/2 cup (80g) semi sundried tomatoes
  • 1/2 cup loosely packed flat-leaf parsley
  • 2 tablespoons raw almonds
  • 40g parmesan cheese, cut in small chunks
  • 100g cream cheese, softened
Download Recipe (PDF)


  1. 1. Place tomatoes, parsley, almonds and parmesan in the bowl of a food processor and blitz to a chunky paste. Add cream cheese and pulse to combine.
  2. 2. Serve with vegetable crudités or as a spread for sandwiches.

Tips / Handy Hints

Try substituting the semi sun dried tomatoes for roasted red capsicum. The flavour of this dip will intensify with standing, so try making it a few hours before serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 864
Protein (g) 9
Fat, Total (g) 14
Saturated (g) 7
Carbohydrates (g) 8
Sugars (g) 8
Dietry Fibre (g) 4
Sodium (mg) 234
Calcium (mg) 172
Iron (mg) 2.3


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