NUTTY BELL PEPPER DIP WITH A TWIST
Wednesday, October 22, 2014
A healthy Nutty Bell Pepper Dip with Lavache.
1 pc - Red bell pepper
1 pc - Tomato
2 tsp - Extra virgin olive oil
5 pcs - Garlic
To taste - Salt
To taste - Pepper
1 tsp- Vinegar
5 pcs - Almonds
12 pcs - Pine nuts
Almond (roasted and chopped)
Preheat the oven at 180 degrees C for 10 minutes.
Apply olive oil to red bell pepper, tomato and bake in the oven at 180 degrees C for 20 minutess.
After they are shriveled peel and deseed them.
In the meantime roast the almond on a griddle.
Roast the garlic on direct flame for a few minutes and then peel them.
Blend the red bell pepper, tomato, almond or pine nuts, garlic and salt and pepper according to your taste.
Finally add the vinegar, mix well and it is ready for use.
1) Put the lavache in a glass.
2) Tilt the glass and put 11/2 Tbsp of the sauce.
Repeat steps 1 & 2, tilting the glass on the other side.
Finally, sprinkle the lavache and the almonds.
The remaining sauce will stay good in the fridge for a couple of days.