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Calories
80
80
Fat
7g
7g
Saturates
4.5g
4.5g
Protein
2g
2g
Carbs
3g
3g
Sugars
1g
1g
- Calories
80 - Fat
7g - Saturates
4.5g - Protein
2g - Carbs
3g - Sugars
1g
Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details
- Calories
80 - Fat
7g - Saturates
4.5g - Protein
2g - Carbs
3g - Sugars
1g
Spicy red pepper and feta dip
- Prep Time
20 Mins - Cook Time
5 Mins - Serves
4
About
Perfect for any festive holiday table, this dip will keep your Diwali diners happy until the main course is served.
Equipments
Method
- Cut the peppers in half and remove the stalk, seeds and white membrane. Place the peppers under a hot grill, skin side up, turning as the skin blackens.
- Seal in a plastic bag and leave to cool. Remove the peppers from the bag. The skin should now peel away easily.
- In a food processor combine the feta, skinless red peppers, chili, olive and oil and lightly blend.
- Season to taste with the black pepper and blend further until completely smooth.
- Transfer into a bowl and serve with warm toasted pitta breads or crisps.
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