Spicy Peppery Dip

  

May 30, 2018

Directions

In a blender mix all ingredients for the spicy dip, until smooth. Add the mixture in a bowl and place in the fridge for at least an hour.

For the chips, place the pitta bread quarters on baking paper on a baking tray, sprinkle a bit of sunflower oil and bake them in a preheated oven at 340oF for a few minutes, until golden brown.

Remove the spicy dip from the fridge, and serve in a large platter with the chips.

Ingredients

PREP TIME: minutes10 mins

SERVES: 4

FOR THE SPICY DIP

400g Violife just like Feta block

3 red peppers, grilled with skin removed

1 green pepper, grilled with skin removed

1 tsp smoked sweet paprika

½ tbsp vinegar

½ cup extra virgin olive oil

Dried oregano

Salt

FOR THE SIDE

2 pitta breads, cut in quarters

Sunflower oil

00:00