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Spicy pepper pate
Serve this dip with breadsticks or crisps.
What you need
- 2 small yellow peppers
- 275 g cream cheese
- freshly squeezed juice of 1/2 lemon
- 1 clove garlic, peeled and crushed
- seasoning
- 4 1/2 tsp chopped fresh coriander
- 1 tsp worcestershire sauce
Method
Preheat grill to a medium heat.
Cut the peppers in half. Remove stem, core and seeds. Place cut side down on a grill pan. Grill for 8-10 min until skin has blackened and blistered.
Transfer the pepper halves to a clean plastic bag. Seal and leave to cool for 10 min. This allows the skins to slip off easily when cool.
Meanwhile, beat the cream cheese until softened with the lemon juice, garlic, seasoning, coriander and Worcestershire sauce.
Remove pepper skins and discard. Transfer half the pepper to a food processor or blender and process until very smooth. Finely chop the remaining pepper halves.
Stir the pepper puree into the cream cheese mixture. Carefully fold in the chopped pepper. Spoon into a serving bowl. Cover and chill until firm.
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Preparation 15 minutes Cook 8 minutes Waiting » 30 minutes Chill 30+ Total 53 minutes -
Energy 194 kcal/serving Fat 18.7 g/serving Carbohydrates 23.34 g/serving Glycaemic Index 4 Glycaemic Load 0.18 
Serving suggestion
Crudites, bread or breadsticks.
Cook's tip
After skinning the peppers drain thoroughly on kitchen paper to remove excess moisture and also drain thoroughly after chopping.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 811 | 834 | 10475 | 8350 |
| Energy (kcal) | 194 | 199 | 2500 | 2000 |
| Protein (g) | 4.40 | 4.52 | ||
| Carbohydrate (g) | 4.43 | 4.55 | 345 | 275 |
| Fat (g) | 18.2 | 18.7 | 95 | 70 |
| Fat (saturated) (g) | 11.4 | 11.7 | ||
| Fibre (g) | 0.41 | 0.42 | ||
| Sodium (mg) | 154 | 159 | ||
| Salt (equivalent) (g) | 0.39 | 0.40 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 211 | 217 | 800 |
| Vitamin B-12 (µg) | 0.22 | 0.23 | 1 |
| Vitamin B-6 (mg) | 0.10 | 0.10 | 2 |
| Vitamin C (mg) | 74.9 | 76.9 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 0.52 | 0.54 | 10 |
| Zinc (mg) | 0.36 | 0.37 | 15 |
| Calcium (mg) | 48.3 | 49.6 | 800 |
| Folate (mcg) | 17.8 | 18.3 | 200 |
| Iron (mg) | 0.84 | 0.86 | 14 |
| Magnesium (mg) | 8.79 | 9.04 | 300 |
| Niacin (mg) | 0.42 | 0.43 | 18 |
| Pantothenic acid (mg) | 0.22 | 0.22 | 6 |
| Riboflavin (mg) | 0.11 | 0.12 | 1.6 |
| Phosphorous (mg) | 65.2 | 67.0 | 800 |
| Thiamin (mg) | 0.02 | 0.02 | 1.4 |
This recipe is:
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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