Smokin’ sweet pepper & chilli rippled cream cheese dip. Sometimes I flavour the dough with a little crumbled cheese and chopped herbs.
250g self-raising flour
1 x 250g jar of roasted peppers in brine
1 fresh red chilli
1/2 teaspoon sweet smoked paprika
100g light cream cheese
1. Place the flour and a good pinch of sea salt in a bowl, make a well in the middle, then mix in around 150ml of water and bring together to form a dough. Knead vigorously for a few minutes, then roll out into a long sausage, roughly 2cm thick. Chop into 2cm nuggets, toss in 2 tablespoons of oil, then rest for 5 minutes. Place in a nonstick frying pan over a medium heat for around 10 minutes or until golden and cooked through, turning occasionally.
2. Place the peppers (juices and all), chilli and paprika in a food processor and blitz until smooth. Beat the cream cheese in a bowl, then fold and swirl through a quarter of the pepper sauce. Tip the rest back into the jar and save in the fridge for future meals (amazing when used for flavouring rice or couscous).
3. Serve the dough balls topped with the dip – delicious with a glass of chilled rosé.
NUTRITION PER SERVING
317 kcal; 10.2g fat (2.9g saturated); 8g protein; 51.1g carbs; 4.3g sugars; 1.3g salt; 2.8g fibre
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