Sweet Chilli Pepper and Almond Tapas Dip

A vegan dip suitable for all occasions

You will need:
• 300g mixed peppers, sliced 
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 100g whole almonds
• 1 large garlic clove, crushed
• 2 tablespoons balsamic vinegar
• 3-4 cherry tomatoes
• 1-2 teaspoon Tomato & Chilli Sauce
• 1 tablespoon tomato purée

Method:
  1. Heat oven to 180 degrees (Mark 6)
  2. Toss the peppers and paprika in the oil and roast for 20 minutes
  3. On a separate tray roast the dry almonds for 8 minutes, then allow to cool
  4. Tip the peppers, almonds and all the remaining ingredients into a food processor and mix until a smooth but crunchy texture.
  5. Spoon into a bowl and serve with crudités or crackers
  6. The tapas dip will keep in the fridge for a week.

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