THE DAIRY KITCHEN Chunky Sundried Tomato and Parmesan Dip


Serves 4
Difficulty Easy
Preparation 5 MINS
Cooking 0 MINS
Retro….from the 90's, semi-dried tomatoes took Australia by storm, reive your love affair with tomatoes with this amazing dip. so reinvent your traditional uses for


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
Handy Tips
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.

Nutrition (per serve)

Energy (kj) 864
Sugars (g) 8
Protein (g) 9
Dietry Fibre (g) 4
Fat Total (g) 14
Sodium (mg) 234
Saturated (g) 7
Calcium (mg) 172
Carbohydrates (g) 8
Iron (mg) 2.3
All nutrition values are per serving.


  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. Serve with vegetable crudités or as a spread for sandwiches.

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