Fridge Friend Recipes
Creamy Balsamic Red Pepper Dip recipe
A rich, savoury dip blending roasted red pepper flavour with cream and a sharp balsamic lift. Ideal with crisps, bread, or crunchy vegetables.
15 min · Easy · Mediterranean Jump to method
Ingredients
- 1 large Red Pepper
- 100ml Cooking cream
- 1 tbsp Balsamic vinegar
- 10g Butter
- 1 tbsp Tahini
- 1 tbsp Lemon juice
| Nutrition | Per serving |
|---|---|
| Calories | 102 kcal |
| Protein | 1.5 g |
| Carbohydrates | 4.5 g |
| Fat | 9 g |
| Saturated fat | 4.2 g |
| Fibre | 1.2 g |
| Sugar | 2.8 g |
| Sodium | 20 mg |
Why this works
A rich, creamy dip with moderate fat and relatively low carbohydrate content; best enjoyed in small portions.
Red pepper. Provides vitamin C and carotenoids, supporting immune health and antioxidant intake.
Tahini. Adds a little unsaturated fat plus small amounts of calcium, iron and magnesium.
Saturated fat. Cooking cream and butter raise saturated fat, so this dip is less suitable for frequent large servings if watching cholesterol.
Method
- Dice the red pepper and soften it in the butter over a medium heat until tender.
- Stir in the balsamic vinegar and cook for 1 minute to intensify the flavour.
- Blend with the cooking cream until smooth and creamy.
- Serve warm or chilled as a dip.
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