Redpepperdip-web

Summer red pepper dip

This dip is fresh and tangy with a kick of chilli heat

By , 23 May 2017

(2 votes)

Summer red pepper dip
  • 45 Mins

  • Serves: 8

Nutritional Info
Each 209g serving contains
  • Energy

    428KJ

    102KCAL

    5%
  • Fat

    2.9g

    low

    4%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    7.1g

    low

    8%
  • Salt

    0.25g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 205kJ/49kcal.
Ingredients
  • 4 red peppers, sliced and deseeded
  • 1tsp Asda Habanero Chilli Flakes
  • ¼ Baker’s Selection Sourdough Batard, torn into 1cm pieces
  • 2 vine-ripened tomatoes, chopped
  • 1tbsp balsamic vinegar
  • 1tbsp cider vinegar
  • 8 almonds, chopped, plus extra to garnish
  • 2tbsp flat-leaf parsley, chopped
  • 150g mixed crudités (carrots, cucumber, radishes and fennel), to serve
Method
  • Cook the peppers under a hot grill until softened and the skin is charred. Allow to cool in a plastic bag for 10 mins. Peel off and discard the skin, then finely chop the flesh.

  • Mix the peppers, chilli, bread, tomatoes, vinegars, almonds and parsley in a bowl. Cover with clingfilm and refrigerate for 30 mins.

  • Blitz the pepper mixture in a processor. Garnish (optional), and serve with the crudités on the side.