Roasted Red Pepper Dip

1. 1

   Place the peppers skin side up under a hot grill until the skin is black (approx.

2. 2

   20 mins).

3. 3

   Place them in a sandwich bag, seal it and leave for 10 minutes.

4. 4

   Now you should be able to remove the charred skin really easily.

5. 5

   Place all ingredients in a blender and process until smooth.

6. 6

   Chill in the fridge for 2 hours before serving, that allows the flavours to develop and blend.

7. 7

   Serve as a dip with vegetables or bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.