Tomato & pepper dip

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1. Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
2. Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill - they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

Per serving

80 kcalories, protein 1g, carbohydrate 5g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.76 g

Latest comments and suggestions

• Jo H

  27 February 2008

  Jo H commented on this recipe

  I had a ladies' night at home and I served this as a starter with hummus and a creamy chilli dip. I didn't have chives but I used parsley and basil. It was fresh and tasty. The dips got us all in a relaxed atmospere.

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• Janey

  08 June 2009

  Janey commented on this recipe

  I made with parsley. Good kick in it. Quick and easy to make. Thanks!

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Ingredients

• 375g jar of Peppadew sweet piquante peppers
• 3 tomatoes , roughly chopped
• 1 tbsp sundried tomato paste
• a bunch of chives , snipped

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Difficulty and servings

Serves 6

Preparation and cooking times

Low-fat, Heart healthy

Ingredients

• 375g jar of Peppadew sweet piquante peppers
• 3 tomatoes , roughly chopped
• 1 tbsp sundried tomato paste
• a bunch of chives , snipped

Per serving

80 kcalories, protein 1g, carbohydrate 5g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.76 g

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