Summer red pepper dip

Name: Summer red pepper dip | Asda Good Living
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 4 red peppers, sliced and deseeded; 1tsp Asda Habanero Chilli Flakes; ¼ Baker’s Selection Sourdough Batard, torn into 1cm pieces; 2 vine-ripened tomatoes, chopped; 1tbsp balsamic vinegar; 1tbsp cider vinegar; 8 almonds, chopped, plus extra to garnish; 2tbsp flat-leaf parsley, chopped; 150g mixed crudités (carrots, cucumber, radishes and fennel), to serve

This dip is fresh and tangy with a kick of chilli heat

By Asda Good Living,23rd May 2017

(2 votes)

Cook: 45 Mins

Serves: 8

Price: 65p per serving

Nutritional Information

Each 209g serving contains

Energy
428kj
102kcal

Fat
2.9g

Low
4%

Saturates
0.2g

Low
1%

Sugars
7.1g

Med
8%

Salt
0.25g

Low
4%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
205kj/49kcal

Ingredients

4 red peppers, sliced and deseeded

1tsp Asda Habanero Chilli Flakes

¼ Baker’s Selection Sourdough Batard, torn into 1cm pieces

2 vine-ripened tomatoes, chopped

1tbsp balsamic vinegar

1tbsp cider vinegar

8 almonds, chopped, plus extra to garnish

2tbsp flat-leaf parsley, chopped

150g mixed crudités (carrots, cucumber, radishes and fennel), to serve

Method

Cook the peppers under a hot grill until softened and the skin is charred. Allow to cool in a plastic bag for 10 mins. Peel off and discard the skin, then finely chop the flesh.

Mix the peppers, chilli, bread, tomatoes, vinegars, almonds and parsley in a bowl. Cover with clingfilm and refrigerate for 30 mins.

Blitz the pepper mixture in a processor. Garnish (optional), and serve with the crudités on the side.