Tomato & pepper dip

Tomato & pepper dip

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(5 ratings)

Ready in 10-15 minutes


Serves 6
A delicious filling yet low-calorie starter

Nutrition and extra info

Nutrition: per serving

  • kcal80
  • fat6g
  • saturates1g
  • carbs5g
  • sugars0g
  • fibre2g
  • protein1g
  • salt0.76g
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  • 375g jar of Peppadew sweet piquante peppers



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp sundried tomato paste
  • a bunch of chives, snipped


  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.

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Comments, questions and tips

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19th Sep, 2012
Really nice as a dip or tasty sauce.
9th Feb, 2012
Really easy to make and tastes great. I've used it to accompany Indian food and snacks whenever I want an extra kick.
8th Jun, 2009
I made with parsley. Good kick in it. Quick and easy to make. Thanks!
27th Feb, 2008
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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