- 4 largered, green, yellow, or orange sweet peppers, seeded and cut up
- 1 smallonion, cut up
- 1/4 cup water
- 18 - ounce packagereduced-fat cream cheese (Neufchatel), softened
- 1/4 cup low-fat mayonnaise dressing or light salad dressing
- 2tablespoons lemon juice
- 2teaspoons olive oil or cooking oil
- 1teaspoon prepared horseradish
- 1/4 teaspoon salt
- Few dashesbottled hot pepper sauce
- 3 smallred, yellow, orange, and/or green sweet peppers, tops and seeds removed (optional)
- Assorted vegetable dippers (such as baby carrots, sliced zucchini, and/or celery sticks) and/or breadsticks
MethodCover and blend or process until smooth. Add the remaining cut up peppers; cover and blend until smooth.
- 375g jar of Peppadew sweet piquante peppers
- 3 tomatoes, roughly chopped
- 1 tbsp sundried tomato paste
- a bunch of chives, snipped
- 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.
- 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.
- 390g can chickpeas, drained and rinsed
- 1 garlic clove, crushed
- 4 tbsp extra-virgin olive oil
- squeeze lemon juice
- 2 roasted, deseeded red peppers, chopped (from a jar is fine)
- small handful chopped fresh coriander
- toasted pitta bread, to serve
- 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.
- 1 egg
- 100g potato flour (see tip, below)
- 24 raw tiger prawns, de-veined and tail removed
- 700ml groundnut oil, for frying
- 2 tsp wasabi powder
- 6 tbsp mayonnaise
- 2 pinches caster sugar
- 1 roasted red pepper from a jar, sliced
- 5 tbsp sweet chilli sauce
- 1 tsp lime juice
- 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.
- In a bowl, whisk the egg and potato flour together with 4 tbsp very cold water to make a batter. Stir in the prawns.
- 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.