I’m always in search of good sauces and dips. This goes perfect with wedges or as a dip with dorito’s also would go nice as a topping for chilli.

Smokey roasted red pepper dip.

3tbsp vegetable oil
1 large red pepper
1 1\2 onions, chopped
5 rashers smokey bacon, chopped
10floz sour cream

Pre-heat oven to 240c (gas 9).
Place the pepper on a baking tray and prick the pepper in a few places which will allow the steam to escape then into the oven for 30-40 minutes until softened. Wash any charred bits off under cold water then slice it into small pieces.
Add the oil, pepper, onions and bacon to a large frying pan over a medium heat. Fry for 7-8 minutes until the peppers and onions have fully cooked but not browned.
Place everything in a food processor and whizz until smooth.
Season with a little salt and pepper.

Alternatively last night I tried a different a way by charring the pepper over a flame instead of in the oven which you can see in the picture, this adds a BBQ flavour but takes a little more time. If you try that way make sure you wash all the charred skin off.

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