This Roasted Pepper Tomato Dip makes a perfect addition to a summer bbq – we’ve not exactly had bbq weather in the North of England lately but it is bound to change sooner or later (hopefully it’s sooner rather than later). Father’s Day weekend is looking better weather wise so fingers crossed:)
This versatile Roasted Pepper Tomato Dip goes well with any white meat as well as white fish. Especially grilled. It’s an ideal accompaniment to chicken wraps. It also makes a satisfying snack, full of healthy protein and vegetables, and can be served with nachos or crusty bread and a drizzle of good olive oil. Any leftovers can be kept in the fridge for a couple of days in an airtight container (I keep mine in a bowl covered with cling film).
I made this dip using lightly roasted tomatoes and pepper. After 30 minutes in the hot oven these vegetables are super sweet, tangy, and full of flavour, making this dip taste rich and delicious. You don’t have to worry about removing the skin from the vegetables, either – the skin is full of goodness and gets pureed along with the rest of the ingredients so you won’t even know it’s there.
I used cannellini beans in this recipe but you can use another white bean variety if you prefer. My herb of choice is basil but there is flexibility here too, as the flavour combination in this recipe will be just as delicious with oregano or thyme, for example, if you prefer these herbs. I do recommend adding a few dashes of Tabasco, not only for a bit of heat but also because it adds flavour to this simple dip (see also my Smoky Chicken Fingers with Bloody Mary Dipping Sauce). Alternatively you can add a bit of chilli.
For more snack/starter recipes click < THIS LINK >.
I am bringing this recipe to #CookBlogShare, hosted this week by Jacqui over at Recipes Made Easy.
This recipe was also shared with Fiesta Friday, which I have the pleasure of co-hosting this week with Jhuls from The Not So Creative Cook. Join the party, link up your recipes, comment on some of the other recipes (we all like comments and feedback:) and have fun! Remember to include links to Fiesta Friday, The Not So Creative Cook and to this blog in your post for a chance to be featured next week. Happy Fiesta Friday:)
30 minPrep Time
5 minCook Time
35 minTotal Time
- 1 red bell pepper, roughly chopped
- 250 g cherry tomatoes, halved
- 150 g cannellini beans (tinned or soaked then cooked)
- 1 small garlic clove, finely chopped
- 1 tablespoon sundried tomatoes, finely chopped
- 2 tablespoons basil, finely chopped
- 1.5 tablespoon lemon juice
- 3 dashes Tabasco sauce
- Sea salt and pepper to taste
- Olive oil for drizzling
- Preheat the oven to 425 F/ 220 C/ gas mark 7. Prepare a large baking/roasting tray.
- Place the pepper and tomatoes (open side up) on the tray, without overlapping one another, season, drizzle with oil and roast for 30 minutes. Remove from the oven and allow to cool completely.
- Combine all the other dip ingredients, add the pepper and tomato and puree until smooth. Refrigerate for 30 minutes, if possible, and enjoy!
Preparation time includes time needed for roasting the vegetables.