Vegetarian Green Bell Pepper and Avocado Dip Recipe
Stored in the fridge in a sealed container it will keep for up to 2 days.
Ingredients
• 2 green bell peppers
• ½ small fresh green chili, seeds removed and finely chopped
• 1 small avocado
• 2 garlic cloves, minced
• 3 green onions, chopped
• Finely grated rind and juice of 1 lime
• 4 tbsp chopped fresh cilantro leaves + sprig for garnish
• Salt and freshly ground black pepper, to taste
1. Preheat broiler. Cut green bell peppers in half and remove core, seeds and membranes. In a broiler pan, face peppers cut side downwards. Place into the oven and broil under very high heat until blackened, which shouldn’t take longer than 10 minutes.
2. Once ready, remove peppers from the oven and peel off the skins. Chop the flesh into small chunks. Using a food processor or blender purée chunks of green pepper, chilli, avocado, garlic, onion, lime rind and juice, cilantro leaves and salt and pepper, until smooth. Add more lime juice if seasoning doesn’t taste right.
3. Spoon mixture into a bowl, then cover with plastic wrap and chill in the refrigerator. Place bowl onto a large plate and arrange vegetables around the sides. Garnish with cilantro just before serving.
Serves 4
Guacamole
Serve this excellent dip with oven-baked tortilla chips. Stored in the fridge in an airtight container it will keep for up to 2 days.
Ingredients
• 2 rips avocados, pit removed and peeled
• ½ clove garlic, minced and chopped into fine pieces
• 1 jalapeno pepper, seeds and membranes removed, minced
• 2 tbsp freshly squeezed lime juice
• 1 tsp coarse salt
• ½ tsp freshly ground black pepper
• ½ cup loosely packed fresh cilantro, chopped
1. Place avocados into a large mixing bowl and sprinkle over chopped garlic. Add in jalapeno pepper, lime juice, salt and pepper. Using a large metal spoon, mash mixture together until well combined and avocados are still a little chunky.
2. Stir in fresh cilantro and transfer into a small serving bowl. Serve at room temperature.
Makes about 2 cups
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