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Tomato & pepper dip

Tomato & pepper dip

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A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 10-15 minutes
  • Easy
  • Serves 6

A delicious filling yet low-calorie starter

Nutrition: per serving
HighlightNutrientUnit
kcal80
fat6g
saturates1g
carbs5g
sugars0g
fibre2g
protein1g
low insalt0.76g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.6 out of 5.5 ratings
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