Smokey Roasted Red Pepper Dip with Manchego & Green Olive Tortilla Chips

Prep Time 5 minutes
Serves 6

Great make-ahead dip for a party.


1. Place all the ingredients except the yogurt and coriander into a food processor or bullet and blend until smooth with little bits of texture.
2. Serve in bowl and stir through Greek yogurt and coriander.
3. Serve with Manchego & Green Olive Tortilla Chips.


460g jar of roasted red peppers, drained comes to 360g
1 garlic clove, crushed
100 grams of cream cheese
2 tsp chipotle chilli or any smoky chilli paste
1 tsp lime juice
2 tbsp Greek yogurt
2 tbsp chopped coriander

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Photography David Loftus | Recipes and styling Julia Azzerello