Sweet red peppers combine with white beans which are flavoured with smoked paprika and pomegranate molasses. This plant-based smoky red pepper dip is both sweet and sour as well as creamy. It’s perfect for dunking potato and pitta chips into as well as anything else you fancy.
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I do love a good dip. They make a great starter to go with nibbles when entertaining, can form part of a mezze type meal and often make a great sandwich filling too. So when I was challenged to take part in a chip n dip exercise, I was most definitely up for it. All I had to do was create a dip.
Market Deli
Market Deli is a well known premium snack brand. They offer sharing packs of potato and pitta chips seasoned with authentic ingredients found in delicatessens across Europe and the UK. It has a range of flavours which include: Roasted Garlic with Mediterranean Herbs, Cornish Mature Cheddar, Flame Grilled Spanish Chorizo with Roasted Onions, Sweet Chilli with Dorset Sour Cream and Sweet Roasted Red Pepper with English Tomato.
Packs are available in supermarkets such as Waitrose, Sainsbury’s, Tesco and Co-op with a RRP of £2.19.
I did a double take when I saw Cornish Mature Cheddar. How delightful to see my home county featured. In the end, however, I decided to go vegan with my chip n dip so that it was inclusive to all. I created not just one, but two dips: 1) a sweet smoky red pepper dip with Middle Eastern flavours to accompany the robust savoury aspect of Roasted Garlic with Mediterranean Herbs and 2) a sharp limey guacamole to compliment the Sweet Chilli and Dorset Sour Cream pitta chips.
Both were delicious and extremely moreish and I think CT and I ended up eating rather more of both chip n dip than we originally intended. As I’d hoped, the dips complemented the chips in the most delightful way.
Emma Bridgewater is a well known and loved British pottery maker and creates a number of highly desirable and collectible pieces. Market Deli has partnered with Emma Bridgewater and these exclusively designed, limited edition serving bowls are the result. In a nod to the ingredients in Market Deli’s sharing bags, the bowls feature garlic, chillies and tomatoes in Emma’s iconic polka dot colour scheme and are ideal for chip n dip occasions.
Smoky Red Pepper Dip
As is the case with many dips, this smoky red pepper dip is mostly a case of bunging everything into a food processor or blender. However, unless you have a really good power blender, such as my ab fab Froothie Evolve*, you will need to carry out an additional step. Pepper skins don’t tend to blend very well, so it’s best to remove them first.
The easiest way to do this is to place the pepper under a hot grill until the skin burns. You’ll need to turn the pepper until all sides are done. The next stage is crucial. As soon as the pepper skin is more or less blackened all over, pop it straight into a plastic bag and seal. Leave for five minutes to steam and the skin should loosen. Take the pepper out of the bag and peel off as much of the skin as you can manage.
Once you’ve taken off the skin, remove the stem and seeds. Then it’s just a case of chucking it into your food processor along with all the remaining ingredients. Blitz it to your desired consistency. Some like it smooth and others prefer a bit of texture. I like it both ways.
Spoon the smoky red pepper dip into a suitable container and tuck in.
Other Recipes for Dips You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this smoky red pepper dip or a variation of it, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Smoky Red Pepper Dip. PIN IT.
Smoky Red Pepper Dip – The Recipe
Smoky Red Pepper Bean Dip and Chive Guacamole
Equipment
Ingredients
Red Pepper Dip
- 1 large red pepper
- 400 g tin white beans in unsalted water – rinsed and drained (I like butter beans)
- 1 clove garlic
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tbsp pomegranate molasses
- 1 tbsp plus a drizzle of good quality extra virgin olive oil (optional)
Instructions
- Grill the pepper until the skin burns, turning until all sides have been done. Place immediately in a plastic bag and seal. Leave for five minutes to steam and loosen the skin.
- Take out of the bag and immediately peel off the skin. Then remove the stem and seeds.
- Place all ingredients (except the drizzle of oil) into a food processor and blitz until the desired consistency is achieved. I like mine with a bit of texture.
- Spoon into a bowl and drizzle a little extra olive oil over the top.
Notes
Nutrition
Competition
Now you’ve seen my recipe suggestions I’d love to see yours! Do you have a favourite dip recipe you think would work well with a Market Deli sharing pack? Let me know what it is in the comment box below (vegetarian only please). I will choose my favourite to win a hamper of Market Deli and Emma Bridgewater goodies, including the new Market #DeliDishes, sparkling wine & glasses and an Emma Bridgewater factory visit experience.
Only one entry per person and GB delivery only. Closing date: 11:59 pm on Thursday 14 April 2016. Read full T&Cs here. By commenting with your recipe suggestion you are agreeing that you have read these terms and conditions.
Sponsored: This post was completed as part of a paid campaign for Market Deli and Foodies100. I was not expected to write a positive review and as always, all opinions are my own.
This post contains affiliate links which are marked with an asterisk*. If you buy through a link, it will not cost you any more, but I will get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
Beetroot & Yogurt Dip with Goat Cheese & Hazlenuts would go well with any Mediterranean or Middle Eastern flavoured Chips I think. You need 6 (1 1/2 lbs) beetroots
1 tsp garlic
1 small red pepper
1 cup plain Greek yogurt
3 tbsp virgin olive oil
1 1/2 tbsp maple syrup
1/4 cup roasted skinned hazelnuts
2 tbsp goat cheese
mince/crumble the Goats Cheese, Mince, Garlic & Red Pepper.
Roast the Beetroot at 350 degrees covered in foil for 1 hour. Cool and cut into wedges.
Add the garlic, pepper and yogurt with Beetroot and blend in a food processor. Stir in the olive oil & maple syrup. Drizzle the hazelnuts and goat cheese on top.
Occasionally I do add some pomegranate seeds on top, particularly if it is a Middle Eastern taste and I can find a Pomegranate!
Id like to try the hamper as I love this sort of snack. The Emma Bridgewater set is lovely, and Id adore visiting the Factory as its nice to see the other side of things!
Thanks for the chance!
Would have to be guacamole with coriander and spring onions
Mines a Beetroot Dip, 2 garlic cloves, Crushed, lemon juice
virgin olive oil little bit of ground coriander, ground cumin and ground sweet paprika
sea salt, to taste, Salt and black pepper and stick it all in the blender it tastes delish
I would make a dip using cream cheese, (deseeded) chopped tomato, black pepper and chilli flakes 🙂 I think that would go well with the Roasted Garlic with Mediterranean Herbs variety
One of my favourite dips is muhammara, made from walnuts, red peppers and pomegranate syrup, plus cumin and other Middle Eastern spices.
I love guacamole. I mash 2 medium avocados, with a finely chopped red onion, a teaspoon of lemon juice, a teaspoon of lime juice, half a teaspooon of chilli and it’s lovely. I have been known to add a little liquid and make it in my Nutribullet.
This is my so simple any occasion quick dip.. It does even involve and cooking! Its a soft cheese and sweet chilli dip… You need a tub of Philidelphia cheese, a bottle of sweet chilli sauce and some coriander.. simple turn out the tub, pour over the sweet chilli sauce and then chop the coriander and sprinkle over the top… I love it!
Plain Greek yoghurt, apple sauce & finely chopped fresh mint
Red Pepper Humous is delicious
Simple Mint Pea Dip, just blend peas, lemon juice. mint and tahini. Great with raw veggies or pita
I would do a spicy yogurt dip. Use greek yogurt, add salt, paprika, chillipowder if you like it spicy and garlic (use roasted garlic for an extra flavour nuance) to taste. Dip to your liking.
I like to make a classic guacamole. I mash 2 medium avocados, with a finely chopped red onion, a teaspoon of lemon juice, a teaspoon of lime juice and half a teaspooon of chilli- delicious!
A Spinach dip. Ingredients: Tofu, cashew nuts, nutritional yeast, olive oil, spinach, oil, garlic, water chestnuts (optional).
Cream Cheese with garlic and cucumber
Mayonnaise with garlic and crushed chilli
Beetroot and chilli houmous for an earthy spicy dip with a kick!
I put drained canned butter beans in the blender with a bit of sour cream, parsley and a dash of lemon juice and lemon rind.
Tomato and Lime with a slight hint of chilli
Slow cooker Chilli dip -YUMMY – Ingredients — 2 cans of chilli with kidney beans – 2 packs of cream cheese – 1 cup chunky salsa – 1 half can of stewed beef – Pop in the slow cooker on a low heat– ready in 2 hours — It’s yummy – you can add Chilli powder, Paprika, garlic to taste, and you can also sprinkle cheese on top when it is ready
Holly Guacamole, how are you going to choose, the comments are brilliant. Here is my favourite which is based on a classic made healthier so I presume it would apply to all the dips in the same league. Healthy Baba Ganoush aubergines
pinches of ground cumin Juice of ½ a lemon a little oil 1 small crushed garlic clove and wait for it here comes the healthy part replace the tahini by Greek yoghurt but sprinkle generously with sesame seed
Haha, yes I haven’t quite figured out how I’m going to choose yet. I’ve already seen so many I want to try.
A few years ago…:-)
A few years, I came across an artichoke and spinach dip recipe, and it is been both my favourite, and a hit with everyone else. It is artichoke hearts, frozen spinach, parmesan, soured cream, mayo and cream cheese, salt and pepper. Not exactly slimming, so I usually only make a small amount, but absolutely delicious.
Sounds fab Anna. I reckon if you use raw vegetables to dip, then you can get away with something calorific 😉
Tangy Spiced Avocado Dip
3 avocados
Fresh (2-3) and sundried tomatoes to taste
Pinch of salt
Garam masala
Mix in a blender and serve! Delicious!!!
I would make a garlicy pea dip – cook some frozen peas together with two whole cloves of garlic in boiling water for 3 minutes. whizz together with some olive oil and natural yogurt. perfect for with deli pitta chips!
I make a black bean dip which is very versatile; chunky is great for spreading on tortillas when having Mexican food like quesadillas and smooth is better for a dip. There’s rarely any left but if there is my other half likes it with a cheese sandwich! I think it would work perfectly with all the Market Deli flavours but I know my partner would love it with the Cornish Mature Cheddar deli chips! I’d prefer the Sweet Chilli with Dorset Sour Cream because I think the lime would compliment the flavours and the Sweet Roasted Red Pepper with English Tomato because the beans just love tomato & roasted peppers! I really want to try some now 🙂
Ingredients
1 teaspoon rapeseed oil
1/2 red onion, finely chopped
1 clove garlic, minced
1 red chilli, finely chopped
1 can black beans in water
1/2 teaspoon ground cumin
1/4 teaspoon of ground coriander
2 tablespoons crème fraîche
Juice of 1 lime
Pinch of salt
Small bunch of fresh coriander, reserve some for serving.
Method
In a frying pan heat the rapeseed oil over medium heat. Add the onions, garlic and chilli and cook until soft but not brown, about 3-5 minutes. Add the cumin & ground coriander for the last 30 seconds. Remove from heat & set aside.
In a saucepan empty the can of black beans including the water and cook on medium heat until the beans have absorbed the liquid and are starting to break down. Remove from the heat and blend to the consistency you prefer.
Combine all of the ingredients together and blend briefly. Taste to check seasoning. You can add more lime juice if required which will also loosen the mixture if it’s too thick.
Love a little cracker! I have a dip which is made from tofu, olive oil, herbs and sundried tomatoes. Hoping to write it up soon, I think it would be great with the Roasted Garlic and Mediterranean Market Deli pitta chips.
Balsamic onion humous dip. Yum!
I love Cottage cheese and Yogurt dip. 8oz cottage cheese, 2 tbls natural yogurt, 2 spring onions chopped, 4 gherkins finely chopped, salt and pepper and a dash of tabasco sauce. Blend the cottage cheese until smooth, add yogurt, chopped onion, chopped gherkins, season to taste and add dash of Tabasco. mix all together then serve.
OOhhh I love a good dip especially a quick one! My favourite is cream cheese with pesto and add some sun dried tomatoes ! delicious with crisps and Carrots mmmmm
Roasted tomato and basil mixed with cream cheese makes an quick and easy dip that all my family love. Its even good as a base in salad sandwiches
I love a hummus type dip but with Harrisa spices reminds me of our honeymoon in Morocco chickpeas, Harrisa paste, tomato paste, garlic and lemon juice and oil
Sour cream dip with horseradish for a lovely heat that works so well with lovely nibbles to dip
I make a simple garlic dip using a soft cheese like philadelphia mixed with a tablespoon of natural yoghurt so that it is not too thick, then add 2 crushed cloves of garlic, salt, pepper, mixed herbs and a squeeze of lemon juice. I think this would be yummy with the Sweet Roasted Red Pepper with English Tomato chips.
Ooooh I think a spicy dip would be great! Something like red mojo sauce- 2 red peppers, 4 red chillis (half desseded/half not), 1 tbsp oil, 1tbsp red wine vinegar, 1tbsp cumin, ground pepper- couple of twists from the grinder, 4 garlic cloves and then wizz in a processor. This sauce is great hot or cold!! The spiciness cooks out if you heat it up so would be better if you preferred things less spicy 🙂
Sour cream and chive dip
This is a dip that I love, it is a BlackBean Chipotle Hummous and it goes like this!
2 cans or about 850g black beans, drained with 1/4 cup liquid reserved
3 garlic cloves, chopped
1/2 chipotle pepper
1tsp Mexican spice blend or 1tbs Adobo sauce
3 tablespoons fresh lime juice (3 to 4 limes)
2 tablespoons olive oil
1/4 teaspoon salt
Bunch of fresh Corriander – as much as you please.
Season with salt and pepper is desired.
Yogurt and mint with a touch of chillis
Asparagus, cream cheese, sour cream, mayonnaise and sweet chilli sauce blended together is rather nice.
A good guac is hard to beat but I am very taken with your smoky red pepper, I love smoked paprika and will bung it in aything if given half a chance!
I can’t believe I’ve only recently found smoked paprika. I’ve used paprika all my life, but never smoked and it’s wonderful stuff. Like you, I know bung it in pretty much anything 😉
I love bhabaghanoush a great tasty vegetarian dip xx
I like a tasty dip from my Indian restaurant, made from tomato ketchup, tamarind and spices. Don’t know the name but imagine the restaurant trade would know
Mmm, I would dip some Mediterranean crackers into slightly chunky homemade baba ganoush studded with pomegranate arils and flecks of feta. And I like Stuart’s suggestion of a glass of wine. 🙂
Very innovative.. I have never tried guacamole dip. I actually had no idea.. Will try this for sure
Oh wow Priya, there can’t be many out there who haven’t tried it. Normally chilli is added, but as the chips were chilli flavoured, I omitted it from this dip.
I make a guacamole dip with a twist – avocado garlic feta and lemon – delicious! These bowls are gorgeous 🙂
Ooh yes, sounds delicious Miranda and the bowls really are rather lovely.
Love greek yoghurt, coriander, cucumber, lime juice and chives.
Pitta chips are one of my favourite snacks, I wish they were more common in the UK! These ones look really tasty – as do your dips! Can’t beat crisps and dip 🙂
I have to admit Becca, these were the first pitta chips I’d ever had and very tasty they were too.
I love the Emma Bridgewater bowls, they really set off the freshness of the dip – bet it was tasty too!
Thanks Heidi. I’m delighted with the bowls and can see them getting used regularly.
I like a Lemon-Parmesan Dip with the tomato crackers.
I like to make a version of hummus but using butter beans instead of chick peas. Liquidise cooked butter beans with plenty of garlic, olive oil and lemon juice to taste. It is delicious.
All these lovely ideas are making me very hungry Margaret.
Olive and black pepper would be lovely with these crackers
I’d love a nice homemade Tapenade 🙂
beetroot and onion
OK so now I want dip for lunch, pity I don’t have the ingredients : (
Oh pity indeed Jac, it would make a very tasty lunch.
I do a pate that would work well with the chips. Cooked mushrooms . onions, garlic, green lentils, brandy, herbs, spices etc. from a Rebecca Leffler recipe.
I found a lovely wasabi and pea dip that I’d love to be able to make myself… very green!
I make a dip from slow fried onions, spring oinion (raw) and soft cheese. Just whizz it up in the blender, it’s so tasy.
I love tomatoes so often make a tomato dip. I use 12 oz cream cheese, 1/4 cup of mayo, chopped cherry tomatoes, chopped onion, chopped celery; 2 garlic cloves, 2 tbs fresh lemon juice, 1 tsp sugar, 1/2 tsp salt and 3 to 4 drops hot pepper sauce or to taste. Love it even spead on salad sandwiches or Ryvita!
Tin of tuna, cream cheese, garlic and sour cream to required constituency. This is a great hit in our house.
We love hummous mixed with grated carrot and cumin
The only problem I see with this recipe is having to share it with other people in my house 😉
Haha Emma, you say the nicest things 🙂
would have to be a mash of plantain, sweet potato, sweet corn, chilli and spring onion. heaven.
I make a Kidney Bean dip, it can also be made with black eyed peas and well probably with any bean. Fry spring onions and garlic and red fresh chillis until soft, add fresh tomatoes and kidney beans and warm through. Then puree all the ingredients. It is lovely with chips. I reckon the Market Deli Cheddar, Chorizo, Sweet Chilli or the Red Pepper would go well.
Mmm love guacamole! Both dips sound absolutely delicious 😀
Thanks Nadia. Guacamole is a favourite with pretty much everyone it seems 🙂
We often make a similar bean dip and it always goes down well at parties.
As well as tasting good, it’s nice to have a really colourful dip too.
I love dips too! Hubby made one the. Other day from parsnip, chickpea flour, ground seeds and spices. It was meant to be soup but I let it cool and thicken and it was a wonderful creamy dip!
I do love a dip too. Perhaps more than the main meal!! The guac for me but I’d devour the red pepper too!
I’m with you all the way Dom and guacamole is always my first choice too.
Black beans, hoi sin sauce, olive oil, a small amount of grated garlic, and some finely sliced spring onions. This would go particular well with Sweet Roasted Red Pepper with English Tomato.
What a great selection, would love all this on Friday night with a glass or two of wine!
Thanks Stuart. You don’t really need much else 🙂
I can eat avocado dip or chickpea dip as the main!!
Well yes and why not Anglie. They are both delicious and so versatile too.
Lovely recipes. I am super impressed with the Market Deli (possibly eating some as I type)! My love warm hummus covered with melted cheese.
Thanks Helen. You’ve done well, ours disappeared some time ago! Cheese and hummus is something I’ve never tried before – interesting.
I also love guacamole but I make it slightly differently: avocado, spring onions, chilli, lime, fresh coriander, amounts adjustable according to your preferences.
Sounds good. I normally add chilli to my guacamole, but because the chips were flavoured with chilli, I thought not on this occasion.
Ooh yum! I love a good dip! My favourite is hot artichoke dip, made from artichokes, sour cream, mayo and parmesan, baked in the oven. Delicious!
Cream Cheese, curry powder, mustard powder, tomato chutney and flaked almonds makes the most amazing dip.
I would make a dip from marmalade,BBQ sauce and soy sauce and I think this would be fab with Roasted Garlic with Mediterranean Herbs
I make a dip from creamed sweetcorn, grated cheese, sour cream and spring onions which I think would be fab with the Sweet Chilli with Sour Cream crisps
Red pepper and Aubergine hummus – red peppers, garlic cloves, aubergine, chilli oil, chickpeas, tahini and sesame seeds and salt and pepper to taste