Olive & red pepper dip

Name: Olive & red pepper dip
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: English
Ingredients: 100 g Olives, in Brine green pitted and drained; 225 g, drained Karyatis Roasted Red Peppers (in brine); 3 tablespoons Capers, in Brine drained; 2 tablespoons, level Tomato Purèe; 1 tablespoons Lemon Juice, Fresh; 2 tablespoons Parsley, fresh chopped; 1 pinch Salt and black pepper, freshly ground

SmartPoints® value per serving

Total Time

10 min

Prep

10 min

Cook

0 min

Serves

Difficulty

Easy

This recipe makes the most of storecupboard ingredients to make a delightful starter - perfect for serving with vegetable crudités.

Ingredients

Olives, in Brine

100 g, green pitted and drained

Karyatis Roasted Red Peppers (in brine)

225 g, drained

Capers, in Brine

3 tablespoons, drained

Tomato Purèe

2 tablespoons, level

Lemon Juice, Fresh

1 tablespoons

Parsley, fresh

2 tablespoons, chopped

Salt

1 pinch, and black pepper, freshly ground

Instructions

Put all the ingredients into a blender or food process and blend for about 10-15 seconds to give a slightly course texture.
Tip the mixture into a serving bowl. Check the seasoning, adding salt and pepper according to taste. Cover and chill until ready to serve.

Notes

The dip is best if it is served at room temperature, so take it from the fridge about 20 minutes before you want to serve it.

Olive & red pepper dip

Ingredients

Instructions

Notes

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