Tuesday, 28 May 2013

Roasted Bellpepper and Chilli Dip

Sweet and tangy dip can be enjoyed with any type of snack or wafers....


1 Red bell pepper
1 dry red chilli, soaked in water
1 tbsp garlic
3 tbsp onion, roughly chopped
1 tomato, roughly chopped
Salt to taste
1 tbsp olive oil
Vegetable stock for consistency, if required


  • Sauté the onion, garlic and tomato on medium heat, for 5 minutes or until soft.
  • Grill bellpepper and roast to all sides evenly.  Place roasted bellpepper in cold water for 5 min.
  • When cool enough to handle, remove off the roasted skin, cut the peppers in quarters and remove seeds and membranes.
  • Blend all ingredients together.  If the sauce is too thick add stock, 1 tbsp at a time to make a smooth, but not thin, sauce.
  • Serve with snacks or wafers.


  1. wow lipsmacking...I make a similar dip but chunky version for corn tortilla chips

  2. That simple dip is perfect. I wouldn't mind it with the chips because I love to eat with sauces.

  3. Wow. .yummy dip.. Love the colour..

  4. that looks inviting Preeti !

  5. Preeti ,love the color of the dip.

  6. Looks mouth-watering and inviting Preeti.. Bookmarked it :-)

  7. Fab dip, love the combi so much tempting me now.