Nandos Red Pepper Dip Recipe
I've finally cracked the recipe for the old school Nandos' dip that I was obsessed with as a teenager!
Ingredients
- 6 tomatoes
- 1 garlic whole bulb
- 30 ml olive oil
- ½ tsp salt
- ½ tsp white pepper
- 320 g roasted red peppers drained weight
- 1 tsp honey optional
- 1 tsp red wine vinegar optional
Instructions
- Pre heat oven to 180C fan/200C conventional/375F
- Chop large tomatoes into quarters and add to a foil lined baking tray
- Cut the top off the garlic bulb, place on a square of tinfoil and drizzle over a little olive oil and a sprinkling of salt. Wrap the tinfoil around it and place in the centre of the baking tray within the quartered tomatoes.
- Drizzle olive oil over the tomatoes
- Sprinkle with salt and pepper
- Roast the tomatoes, olive oil and garlic in oven for 45 minutes
- Drain excess liquid from jarred red peppers
- Remove from oven, add tomatoes to a blender, unwrap the garlic and squeeze out individual garlic cloves from the roasted bulb and blitz up with drained red peppers.
- Taste and determine if you think it matches what you remember from the authentic Nando’s dip (i.e. you like it as it is) or if you want to - add the honey and vinegar to intensify the flavour
Notes
Blending: when blitzing up the mixture, don't over-blend in the food processor. If you use the 'chop' function instead of 'blend' - it will allow you to control the chunkiness of the texture of the red pepper dip. If you do not have a chop function, then blend in short bursts, stir and then check. This will allow you to control the texture.
The dip should be textured (i.e. little chunks) and not totally smooth if you want to emulate the original. But if you prefer it smooth, then blitz until smooth if desired.
Storage: this mixture will store in the fridge in an airtight container for 5 days. Or it can be frozen for up to 3 monthsas well!
Nutrition
Calories: 116kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1400mgPotassium: 559mgFiber: 3gSugar: 6gVitamin A: 1953IUVitamin C: 63mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!