/assets/logos/nzwd.svg
Recipe

Roasted capsicum and tomato dip

Feb 28, 2012 1:00pm
  • 20 mins preparation
  • 让3杯
    • Print
    Print

Ingredients

Roasted capsicum and tomato dip
  • 1 cup roasted capsicum strips, drained
  • 1 tablespoon olive oil
  • 2 teaspoon sugar
  • 1 clove garlic, crushed
  • 1 punnet (400g) tomato medley mix, tomatoes quartered
  • 1/4 cup finely chopped basil
  • corn chips, to serve

Method

Roasted capsicum and tomato dip
  • 1
    In a food processor, combine capsicum, olive oil, sugar, and garlic. Process until smooth.
  • 2
    Transfer to a bowl with tomatoes and basil. Mix well and season to taste. Top with basil leaves and serve with corn chips.

Notes

This dip is also delicious when tossed through hot pasta and sprinkled with grated parmesan.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg