Dill and roasted red pepper dip

Dill and roasted red pepper dip

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
30 mins

I always think it’s important to put snacks out for guests when they first arrive; otherwise they tend to drink too much and end up not being able to enjoy the real starter. Or is that just my friends? This creamy dip is light but satisfying – feel free to add a few drops of Tabasco sauce if you like a bit of a kick.

Ingredients

Quantity Ingredient
2 red peppers, plus extra raw and diced for serving
olive oil
100g walnuts, roughly chopped
4 tablespoons soured cream
2 tablespoons tomato puree
1 lemon, juiced
4 sprigs dill, chopped, plus extra for serving

Method

  1. Preheat the oven to 200°C. Rinse the peppers and brush them with a little olive oil. Place the whole peppers in a small roasting tray and drizzle a splash more oil over the top. Roast the peppers for 15 minutes and then add the walnut pieces, basting them in the oil and roasting everything for another 15 minutes. Set aside to cool.
  2. Once the peppers are cool enough to handle, peel the skin off and discard, cut them in half lengthways, remove the stalks and scrape out the seeds. Take the flesh in your hand and give it a really good squeeze over the sink – quite a bit of liquid will run out through your fingers. Put the squidged peppers into a blender with all but a tablespoon of the walnuts and blitz.
  3. Add the soured cream, tomato purée and lemon juice and blitz again until you have a smooth paste. Stir the dill into the mixture by hand.
  4. Divide the dip between two bowls and sprinkle over the remaining walnut pieces, diced red pepper and a little extra dill. This works well served with toast, strips of pitta bread and sticks of cucumber.

Substitute the dill with...

  • Mint, basil and oregano.
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