Smoky Spanish tomato & garlic dip

Smoky Spanish tomato and garlic dip

  • Rating: 5 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal81
fat7g
saturates1g
carbs4g
sugars2g
fibre1g
protein1g
salt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.

Goes well with

Recipe from Good Food magazine, August 2016

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.2 ratings

Sponsored content