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 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.
If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Smoky Red Pepper Dip. PIN IT.
Smoky Red Pepper Dip – The Recipe
Smoky Red Pepper Bean Dip and Chive Guacamole
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)
- 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.
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.
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