Roasted Capsicum and Almond Dip

• 100g flaked almonds
• 2 teaspoons cumin
• 1 large red capsicum, roasted
• 2 teaspoons crushed garlic
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup sour cream
• 1/4 cup finely chopped coriander
• salt and pepper, to taste

1. Place the almonds and cumin in a dry frypan over medium heat and toast for 5 minutes or until cumin is fragrant and almonds have browned.
2. Process the almonds, cumin, red capsicum, garlic, Philly* and sour cream in a food processor or blender until smooth.
3. Fold through coriander.
4. And season to taste.
5. Serve dip in a bowl with sliced vegetables or Turkish bread.

almonds, cumin, red, garlic, cream cheese, sour cream, coriander, salt

Taken from www.kraftrecipes.com/recipes/roasted-capsicum-almond-dip-103890.aspx (may not work)