Tomato & pepper dip
A delicious filling yet low-calorie starter
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 10-15 minutes
Low-fat, Heart healthy
- 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.
- 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
Recipe from Good Food magazine, May 2004.
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http://www.bbcgoodfood.com/recipes/1888/
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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
Ready in 10-15 minutes
Low-fat, Heart healthy
An easy starter with a bit of a kick
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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27 February 2008
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