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Red Pepper Dip


With Helen Jackson

Red Pepper Dip

Time: 25 mins
Serves: 1 cup of dip
Cost: $6.00

Shopping
2 red peppers
1 tsp sugar
1/2 cup cashews, lightly roasted
2 cloves garlic
Sea salt
2 Tbsp extra virgin olive oil
2 tsp Balsamic vinegar

Method
Roast peppers on a flame or under a grill, allow to cool and then rub skins off and remove the seeds.
Process peppers, garlic and nuts in a food processor, pulsing until well chopped but not completely smooth.
Add oil, sugar and Balsamic and pulse to combine. Season with salt
Delicious with homemade water crackers or toasted pita triangles.

(Broadcast: 20 Feb 2012)


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