Tomato & pepper dip
- Good Food team
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Serves 6
Easy
Total time: 15 mins
Ready in 10-15 minutes
A star rating of 4.6 out of 5.5 ratingsRate
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A delicious filling yet low-calorie starter
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal80
-
fat6g
-
saturates1g
-
carbs5g
-
sugars0g
-
fibre2g
-
protein1g
-
salt0.76g
low
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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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A star rating of 4.6 out of 5.5 ratings
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