Healthy Roasted Red Pepper Dip Recipe
Posted on October 14, 2008 by healthy-chef
This dip is ideal for crudites or as a nutritious filling in a granary or wholemeal roll and topped with watercress or sprouting alfalfa. Keep some handy in the fridge.
Ingredients (makes around 300 g)
- 2 red peppers
- 125 g reduced fat soft cheese
- 1 tomato, cut into quarters
- sea salt and black pepper
To serve
- Watercress or sprouting alfalfa
- Granary or wholemeal roll
- Halve and deseed the red peppers and place them under a hot grill for 15 to 20 minutes, or until skin is black. Remove and cover the peppers with a clean wet cloth, or place in a plastic bag, and allow to cool for about 10 minutes.
- Carefully peel away the blackened skin and gently blot the peppers dry with kitchen paper.
- Place the peppers, soft cheese, tomato and seasoning in a food processor or blender and process for 1 to 2 minutes, or until the mixture is almost smooth.
- Transfer the dip to an airtight container and place in the fridge for at least 2 hours to allow the flavors to develop.
Tags:alfalfa, dip, Red Peppers, soft cheese, Tomato, watercress, wholemeal
Category: Vegetables & Salads
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