Sweet Chilli Pepper and Almond Tapas Dip
A vegan dip suitable for all occasions
You will need:
• 300g mixed peppers, sliced
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 100g whole almonds
• 1 large garlic clove, crushed
• 2 tablespoons balsamic vinegar
• 3-4 cherry tomatoes
• 1-2 teaspoon Tomato & Chilli Sauce
• 1 tablespoon tomato purée
Method:
- Heat oven to 180 degrees (Mark 6)
- Toss the peppers and paprika in the oil and roast for 20 minutes
- On a separate tray roast the dry almonds for 8 minutes, then allow to cool
- Tip the peppers, almonds and all the remaining ingredients into a food processor and mix until a smooth but crunchy texture.
- Spoon into a bowl and serve with crudités or crackers
- The tapas dip will keep in the fridge for a week.