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  /  Snacks   /  Roasted Red Pepper Dip by Chef Shane Deane

Roasted Red Pepper Dip by Chef Shane Deane

By Irish Yogurts Clonakilty

Roasted Beetroot and Yogurt Dip By Irish Yogurts Clonakilty
Method
  • Place all the ingredients into a food processor and blend on a high speed for 1 minute. After 1 minute continue blending while drizzling in the olive oil slowly to emulsify it. When the oil is all incorporated it is ready to be spooned into a serving dish.
  • Serve with some homemade yogurt flatbread and some vegetable sticks.
Ingredients
  • 1 340g jar of roasted red peppers, drained (weight drained about 180g)
  • 100g flaked almonds, toasted
  • 1 garlic clove roughly chopped
  • ½ tsp smoked paprika
  • ½ tsp paprika
  • ½ tsp sugar
  • ½ tsp salt
  • 250g Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • 60ml extra virgin olive oil
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