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easy &quick

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

Ingredients

For 10 portions

  • 200g

    Red bell pepper(s)

  • Olive oil

  • 250g

    QimiQ Classic, room temperature

  • 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 to 440° F convection.
  2. Halve and pip the red bell pepper. Brush with olive oil and bake in the preheated Convotherm until the skin has browned. Rinse immediately with iced water, remove the skin and blend smooth.
  3. Whisk QimiQ Classic smooth. Add the red bell pepper puree and the remaining ingredients. Season to taste and chill.
Some doughy looking food

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