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

  • Prep Time: 5 minutes
  • Serves: 6


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


  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.