So for lunch on Saturday I fancied some dips. I made Lorraine Elliot's tuna one from her site Not Quite Nigella.
Then I wanted on a bit spicier, after a search on the Internet I came up with this one.
Now if you don't want to use the mayonnaise you could replace it with 1/2 cup of raw nuts and blitz till chunky.
Spicy Red Capsicum Dip
1 red capsicum with core removed and cut into chunks, 1/4 cup mayonnaise, several drops tobasco, 1 clove garlic peeled, 2 tbsps grated Parmesan , 1 tbsp olive oil, 1 dessert spoon lemon juice, 12 sundried tomatoes
Place all ingredients in a food processor and blitz till smooth.
Also I managed to get another item on my to do list completed. I started this blanket for Miss Le Coiffure's baby while she was pregnant.
I picked the colors before I knew the baby was going to be a girl, but Miss Le Coiffure likes the colors so I continued on and finished it.