A spicy, creamy textured, red pepper dip, ideal for parties.

Ingredients

• 3 red peppers, stalks removed and deseeded
• 2 tbs Schwartz Garlic Cooking Paste
• 200g (7oz) ground almonds
• 2 tsp Schwartz Chilli Cooking Paste
• 1 tsp Schwartz Cumin Ground
• 1 tsp Schwartz Coriander Ground
• 200g (7oz) cream cheese
• Salt and pepper
• Celery sticks to serve

Method

STEP 1Preheat the oven to 200°C, 400°F, Gas 6. Spoon the garlic inside each pepper, lay them on a baking sheet and cook for 45 minutes. Remove and place the peppers in a plastic bag. Leave to cool.

STEP 2Peel off the skins. Reserve one half of a pepper and place the remaining peppers in a food processor.

STEP 3Add the almonds and remaining ingredients and process until smooth. Finely dice the reserved pepper and fold into the paste. Season well and spoon into a dish. Chill until ready to serve.

Enter a review

Recipe Comments

Sign In/ Join Cooking Club to leave a comment

This recipe uses

Garlic Cooking Paste

Chilli Cooking Paste

Cumin Ground

Coriander Ground