Chili Chunk Dip

by David Frenkiel

Chili Chunk Dip

  • 1 red bell pepper
  • 1 chili
  • 1 garlic clove, skin on
  • 1 x 150 g Stockeld Chunk
  • 1 tsp lemon juice
  • 1 tbsp olive oil
  • Fresh thyme
  • Serve with: Toasted pita chips, crackers or mixed vegetable sticks

• Add bell pepper, chili and garlic to a baking pan and roast for 20 minutes at 225°C.

• Let cool and remove the peel from the bell pepper and the seeds from the chili.

• Add them a food processor along with Chunk, olive oil, lemon juice and fresh herbs.

• Mix smooth and serve in a bowl with a drizzle of oil and fresh herbs on top. And chips or vegetable sticks on the side.

Note: For an even quicker version you can also make this with marinated bell peppers on jar. 💥


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