Olive and Red
Pepper Dip
NoCount™ Recipe
Servings | 4
This recipe makes the most of storecupboard ingredients to make a delightful starter - perfect for serving with vegetable crudites.
225 g red green or yellow pepper(s), (8oz), red peppers in brine
100 g olives, in brine, green pitted and drained
3 tablespoon capers, drained
2 tablespoon tomato puree
1 tablespoon lemon juice
2 tablespoon parsley, chopped
1 pinch salt
1 teaspoon pepper
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.
Cook’s tip: 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
NoCount™ Recipe
Servings | 4
This recipe makes the most of storecupboard ingredients to make a delightful starter - perfect for serving with vegetable crudites.
225 g red green or yellow pepper(s), (8oz), red peppers in brine
100 g olives, in brine, green pitted and drained
3 tablespoon capers, drained
2 tablespoon tomato puree
1 tablespoon lemon juice
2 tablespoon parsley, chopped
1 pinch salt
1 teaspoon pepper
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.
Cook’s tip: 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
