Prep Time 5 minutes
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
Photography David Loftus | Recipes and styling Julia Azzerello