Green Olive and Grilled Yellow Pepper Dip
| Serves | 4 |
|---|---|
| Ingredients | Dairy, Seafood, Vegetables |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | European |
Source: Olives from Spain
This olive dip pairs nicely with fresh vegetables.
Ingredients
2 large yellow peppers, halved, deseeded
200g pitted green olives in brine, drained
1 tbsp. olive oil
2 tsp. anchovy paste
50 g low-fat soft cheese with garlic and herbs
Freshly ground black pepper as needed
Vegetable crudités
Steps
- Preheat grill. Arrange peppers, skin side up, on grill rack. Grill until skin is blackened and charred, then leave in warm place for 20minutes for skins to loosen. Loosen skins by closing grill compartment so peppers can cool in steamy atmosphere, or put them into large food page, sealing closed.
- Peel peppers. Then put into blender or food processor with olives, olive oil. Anchovy pastes and soft cheese.
- Season with black pepper and blend until smooth.
- Spoon dip into bowl and serve with vegetable crudités.