Red pepper dip

A delicious dip to have with vegetable crudites and low carb crackers. Also delicious as a pasta sauce with some zucchini pasta. 

2 red peppers
1 shallot or small red onion (optional)
1 clove of garlic
1/2 cup of blanched almonds (whole, slivered or chopped all are fine)*
1/4 cup of feta cheese (optional)
Salt and pepper to taste
Sprinkling of paprika
Juice of half a lemon or lime
Splash of olive oil
*You could also use walnuts

Preheat the oven to 200 degrees celcius. Cut the pepper in half and remove the seeds. Peel and cut the shallot (or small onion) in half. Place the peppers, shallot and garlic (whole with skin on) on a baking tray with a little salt, pepper, paprika and cumin and a small splash of olive oil, and roast for 15-20 minutes until cooked.

Blend the almonds into small, chunky bits, or bash them in a mortar a pestle. Crumble the feta using your hands into very small bits. When the peppers are done roasting, let them cool a little, push the garlic out of the skin, and blend together into a puree.

Combine the blended peppers, almonds, crumbled feta and a splash of olive oil. Add a little salt and black pepper to taste, and a squeeze of lemon juice. Add some chopped fresh herbs of your choice on top and serve.


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