Recipe search|Sign in
Back

easy &quick

Sweet and Sour Red Pepper Dip

QimiQ Benefits

  • Full creamy taste with less fat and cholesterol
  • Binds with fluid - no separation of ingredients
  • Acid stable and does not curdle

Minutes

15

Difficulty

easy

Sweet and Sour Red Pepper Dip
Sweet and Sour Red Pepper Dip

Ingredients

For 10 portions

  • 200g

    Red pepper(s)

  • Olive oil

  • 250g

    QimiQ Classic, unchilled

  • 200g

    Gervais, unflavoured

  • 150g

    Sour cream 15 % fat

  • 30g

    Sambal Oelek

  • 12ml

    Balsamic vinegar

  • 20ml

    Lemon juice

  • 3g

    Piri-piri, finely chopped

  • 30g

    Honey

  • 4g

    Thyme, finely chopped

  • Salt

Preparation

  1. Preheat the Convotherm oven to 225° C convection.

  2. Halve and pip the red pepper. Brush with olive oil and bake in the preheated Convotherm until the skin has browned.

  3. Rinse immediately with iced water, remove the skin and blend smooth.

  4. Whisk the QimiQ Classic smooth.

  5. Add the red pepper puree and remaining ingredients.

  6. Season to taste and chill.

Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.