Tomato & pepper dip

Tomato & pepper dip

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(5 ratings)

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Cooking time

Ready in 10-15 minutes

Skill level

Easy

Servings

Serves 6

A delicious filling yet low-calorie starter

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
80
protein
1g
carbs
5g
fat
6g
saturates
1g
fibre
2g
sugar
0g
salt
0.76g

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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Method

  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.

Recipe from Good Food magazine, May 2004

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Comments

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vbuxton's picture
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Really nice as a dip or tasty sauce.

dalvinder's picture
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Really easy to make and tastes great. I've used it to accompany Indian food and snacks whenever I want an extra kick.

jacoakley's picture

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

sweetandsour's picture

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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