Red pepper dip
PersonalPoints™ per serving
This colourful dip tastes as good as it looks and makes a great snack, or starter for an alfresco summer meal.
Calorie controlled cooking spray
1 small, chopped
1 clove(s), sliced
Lemon Juice, Fresh
¼ teaspoons, level, to taste
- Using a pair of kitchen tongs, put the whole peppers over the flame on a gas cooker, or under a hot grill, and slowly turn until blackened all over. Put in a heatproof bowl and cover with cling film. Set aside to cool for 20 minutes.
- While the peppers are cooling, mist a small pan with cooking spray and put over a low-medium heat. Add the onion and cook for 10 minutes or until softened. Add the garlic and thyme, and cook for 1 minute, then set aside to cool.
- Peel the skin off the cooled peppers. Cut the peppers in half and discard the seeds, then roughly chop the flesh and put in a food processor with the onion and herb mixture, the lemon juice, balsamic vinegar and cayenne pepper. Process until fairly smooth, then serve with some vegetable crudités.
If you’d like the dip to have a smokier flavour, use a good pinch of smoked paprika instead of the cayenne pepper.