Roasted Red Pepper Dip with Toasted Tortilla
Ingredients for roasted red pepper dip:
4 large red pepper, deseeded, roasted and blended
2 large red pepper, deseeded and roasted
1/3 cup onion
8 tbsp olive oil
2 tbsp MARIGOLD Evaporated Creamer
2 tbsp MARIGOLD Low Fat Yogurt (Natural)
1 tsp freshly squeezed lemon juice
1 pinch cumin powder
Salt and black pepper to taste
Ingredients for toasted tortilla:
5 pieces tortilla
2 tbsp olive oil for spreading
Ingredient for garnish:
English parsley, roughly chopped
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Roast red pepper dip
Slice red peppers and onions into strips and coat with 2 tbsp olive oil.
Roast the peppers and onions by placing them in the oven 170°C for 7 to 10 minutes, turning them frequently with tongs until all sides are charred.
Leave out 1/3 of the roasted red pepper and dice it for later use.
Transfer the peppers, onion, oil, MARIGOLD Low Fat Yogurt (Natural), salt, cumin powder, black pepper, lemon juice and MARIGOLD Evaporated Creamer to a food processor and process until smooth.
Mix in the reserved roasted red pepper chunks.
Serve with toasted tortilla.
Brush both sides of the tortillas with olive oil.
Place tortillas on the heated grill pan for 2 minutes (until grill marks can be seen) and turn over to grill the other side of the tortilla.
Cut the grilled tortillas into 6-8 pieces (wedges).
After deseeding the red peppers, rub some oil all over your hands for about a minute, then rinse with soap and water. This will reduce the burning sensation from deseeding the red peppers.