I have seen this dip in Sahana’s Instagram page a few days back. We had guests at home for the past 2 weekends. So I tried this as a dip or starters for kebab and cutlet. It was a super hit among our guests. Later the leftover I used as a salad dressing and we loved it too. You can serve this with cut carrots and cucumber as a healthy snack. The color of the dip depends on the deep red color of the red capsicum. I have given some variations in the notes section. So please check till the end of the post and see the tips. Also check out my sour cream dip, roasted bell pepper pasta , mango dip, yogurt dip,
Roasted bell pepper dip
Wash the red capsicum and pat dry them.Roast them on an open flame till the outer skin becomes charred.Allow this to cool completely.
Boil the almonds in water for 5 minutes.Once it is cool take out the skin.Take out the charred parts of the bell pepper and remove the seeds from inside.Chop them roughly.
Blend the roasted capsicum, blanched almonds, garlic cloves, and salt into a fine paste.Add the lemon juice while grinding.You can add little water if you feel it is too thick.The roasted bell pepper dip is ready now.
Keep it inside the refrigerator for 30 minutes and serve with kebabs or cutlets.You can serve with some cut carrots and cucumber as healthy evening snacks.
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