1、Kickoff Pepper Dip

  • Makes: 20servings
  • Carb Grams Per Serving: 3
  • Kickoff Pepper Dip recipe

    Ingredients

    Method

    Cover and blend or process until smooth. Add the remaining cut up peppers; cover and blend until smooth.
  • Place pureed vegetable mixture in a fine sieve; press mixture gently to drain off excess liquid. Set aside.
  • In a medium bowl, combine cream cheese, mayonnaise dressing, lemon juice, oil, horseradish, salt, and hot pepper sauce. Beat with an electric mixer on medium speed. Beat in pureed vegetable mixture. Cover and chill for at least 4 hours or up to 12 hours.
  • Tote dip, sweet pepper shells (if using), and vegetable dippers (if using) in an insulated cooler with ice packs. If desired, spoon dip into the sweet pepper shells. Serve with vegetable dippers and/or breadsticks. Makes about 2-1/2 cups.

  • https://www.truecookbook.com/recipe/kickoff-pepper-dip-10511/

    2、Tomato & pepper dip

    A delicious filling yet low-calorie starter
    Tomato & pepper dip recipe

    Ingredients

    • 375g jar of Peppadew sweet piquante peppers
    • 3 tomatoes, roughly chopped
    • 1 tbsp sundried tomato paste
    • a bunch of chives, snipped

    Method

    1. Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
    2. Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill – they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.

    3、Chickpea & red pepper dip

    A fresh and healthy chickpea & red pepper dip for entertaining
    Chickpea & red pepper dip recipe

    Ingredients

    Method

    1. Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

    4、Crispy prawns with wasabi mayo & sweet chilli pepper dip

    These tempura-style prawns with punchy dips make a great nibble to serve with drinks
    Crispy prawns with wasabi mayo & sweet chilli pepper dip recipe

    Ingredients

    Method

    1. To make the mayo, mix the wasabi powder with 1 tbsp water to form a paste. Stir in the mayonnaise and sugar, then cover and chill. For the chilli dip, whizz the pepper, sweet chilli sauce and lime juice together in a food processor or blender until smooth. Set aside.
    2. In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
    3. Heat the oil in a deep saucepan until a piece of bread browns in it after about 15 secs. Line a tray with kitchen paper. Lift the prawns out of the batter and fry, a few at a time, until the batter is golden and prawns pink. Lift onto the kitchen paper to drain, then sprinkle with salt. Serve hot, ready to dunk into the dips.

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