Greek Style Roasted Red Pepper, Chilli & Cheese Dip

It works out to

4pp/approx.225kcal for the WHOLE amount

2pp per portion/approx.112kcal if serving 2 

or

1pp/approx.56kcal per portion between 4.


It makes a wonderful dip, spread or topping for jacket potatoes or my famous 'fake bakes'.

(Click HERE for the recipe)


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YOU WILL NEED : (Serves 4 as a dip or 2 as a topping for jacket potatoes)


2 red peppers

(I like Ramiro peppers as they have a sweet flavour, but regular peppers will do)


100g reduced fat Greek salad cheese

(This is a feta style cheese)


a generous pinch of crushed, dried chilli flakes 


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Wash the peppers, mist with Frylight oil and roast for 30 minutes at 200C/400F/Gas6 or until the peppers are very soft and the skin slightly blackened.

Allow to cool.


Once cool enough to handle, pull off the stalks. Make a cut and scrape out the white seeds.


You can remove the blackened skin, but I leave it on as it adds to the flavour.


Chop the peppers roughly then pop them into a bowl.


Crumble the feta-style cheese on top along with the chilli flakes to your personal taste.

Mash with a fork until combined.


You could use a food processor for a very smooth dip but I prefer this rustic artisan style as it has more texture.


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Serve with warmed flatbread or crackers, raw chopped vegetables or as a topping for a jacket potato or 'fake bake'.


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