Easy Red Pepper Dip
As we move towards the Summer Holidays I plan to highlight some delicious, affordable and easy to cook picnic and BBQ recipes. This is part three from a series of vegan picnic ideas from Louise Palmer-Masterton , who is the founder of multiple award-winning restaurants Stem & Glory. The first in this series was a delicious Vegan BLT and the recipe can be found here. The second recipe in the series was a delicious Vegan quiche and the recipe can be found here. The third recipe in the series was this amazing vegan egg mayo sandwich and the recipe can be found here.Part four is this interesting Czech style Vegan potato salad and the recipe can be found here.Part five of this vegan, picnic and summer recipe share is this delicious Red Pepper Dip.This red pepper dip has a sweet and smoky flavour, making it perfect as a dip or served on the side with just about anything! So if you want to cook something that is part of an award-winning restaurants menu, now is your chance!
Servings 4
Calories 90kcal
Ingredients
Red Pepper Dip
- 1 Red Pepper
- 1 Red Onion
- 1/2 tsp Smoked Paprika
- 1 Large Whole Clove of Garlic
- 1 tsp Balsamic Vinegar
- 1/2 tsp Salt and Pepper
- 1 tbsp Olive Oil
Instructions
Red Pepper Dip
- This recipe has been included in the most recent article, After School Snacks with Twinkl by the international educational publisher, Twinkl - you can read more here
- Mix all the ingredients together so everything is lightly coated with olive oil. Add more oil if needed.
- Place into a shallow baking tin and roast at 180C for 25 mins.
- Allow to cool slightly, then blend until smooth. Taste for seasoning and add more salt and pepper to your taste. The dip should be sweet, smoky and very tasty!
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Nutrition
Serving: 100g | Calories: 90kcal