I made this dip for a birthday party recently and it got rave reviews!

Most of the food that grows came straight from my garden, the rest I tried to buy organic, full fat and local.

2 spring onions

1 red chilli

140 gms mushrooms

2 cloves fresh garlic

30 gms drained sun-dried tomatoes

250 gms Philly cream cheese

50 gms butter

3 sprigs fresh parsley

30 gms sour cream

dash of sea salt and pepper

* Add garlic, chilli, mushrooms, spring onions, sun-dried tomatoes, parsley, salt and pepper in the Thermomix bowl – sp 7/6 secs until well combined.

* Add butter and cook -sp2/100C/5 mins

* Let the mixture cool slightly

*Add cream cheese and sour cream – sp 5/15secs