Roasted Red Pepper Creamy Dip
This dip gets creaminess from avocado and colour and flavour from charred red bell peppers. This dip can be served as pizza sauce, pasta sauce, salad dressing, on zoodles, and of course can be used as dip.
2 Red bell peppers,
1 avocado, chopped
2 tablespoons lemon juice
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chilly powder/chilly flakes
1 tsp oregano powder
- Preheat oven to 180°C for 10 minutes
- Cut the red bell pepper into two parts .Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
- Bake for 20-30 minutes, or until the skin blackens. You can even char the bell pepper on gas flame.
- Remove peppers from the oven and transfer to a bowl. Cover and let cool for 5 minutes.
- Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor.
- To the blender, add the avocado, lemon juice, garlic, salt, pepper, chilly powder/chilly flakes and oregano. Blend until smooth.
- Serve with pita bread, roti, zoodles, salads.