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Red Pepper & Sunflower Dip

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“A friend gave me the recipe for this. It was lovely with fresh hot bread and olives. Great for entertaining at parties or as an appitizer.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to Gas 4 (350F, 180C).
  2. Bake the peppers for 25 - 30 minutes until skin is well charred.
  3. Peel off the outer skin & remove any seeds or pith. Chop the flesh.
  4. Toast the sunflower seeds in the oven for 5 - 10 minutes until lightly browned. Grind very finely in a nut mill or coffee grinder.
  5. Add the peppers and remaining ingredients to the sunflower seed powder and mix thoroughly.
  6. Leave to stand, overnight if possible.
  7. Adjust seasoning before serving.

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