Bored with your usual party snacks?
Try this delicious red pepper dip using simple ingredients, easy to make and tasty too. It’s really versatile as the concentrated red pepper paste you end up making is a super base for pasta sauce and great to serve as a relish with any kind of fried fish or cold meats. An appetizing way of making the left over cold turkey exciting ! Make party time easier all round.
Roasted Red Pepper Dip
In praise of Labneh
I only started using this in Dubai (not sure you can get it in London?) but I buy a medium tub of it fresh from the cheese counter every week. I use it as I would Creme Fraiche or light fromage frais. It’s great for savoury recipes not so good for sweet things although you could add sugar. BUT it’s so much more reasonably priced compared to the ready-made equivalents ! Dhs 39 a kilo so I buy a medium tub for about Dhs 10 and keep in the fridge. Use it instead of mayonnaise and see if you like the results. It’s certainly lighter.
Roasted Red Pepper Dip – for those who do not see the recipe gallery placed above
- Halve and deseed 3 fresh red peppers (so 6 pieces), place open side up on a baking sheet
- Make a simple marinade with 1 tablespoon of olive oil, 2 crushed garlic cloves , half a teaspoon of brown sugar and salt and pepper
- Drizzle generously over the peppers
- Roast the peppers slowly at 180c until they have really shrunk and charring but not burnt
- Leave to cool
- Put peppers in a blender goblet along with
- 1 dessertspoon of capers
- 3 anchovies (tinned are fine and I use the rule of 1 anchovy per pepper)
- (or the fabulous Anchovy paste from Waitrose, not sure if available locally)
- 1 tablespoon of olive oil and salt and pepper
- Half a deseeded red chili
- Whiz up the mixture until it resembles a thick puree
- Put into an airtight container; it can be kept for up to three days
- To serve add a tablespoon of fresh labneh to lighten the mixture up; this also makes it go further
- Decorate with any green leaf, I have used coriander but basil is also fine