Bloody Dip Recipe
A smoky, creamy Bloody Dip made with roasted red capsicum, cherry tomatoes, walnuts, and feta cheese — blended to perfection and spiked with paprika for that deep, bloody-red Halloween color. Serve it chilled with Witch Finger Grissini for the ultimate spooky pairing.
Foto: Cafe DelitesBahan-bahan
- 1 tbsp olive oil
- 1 red capsicum/bell pepper (diced)
- 20 cherry tomatoes
- 1 tbsp garlic paste
- 1½ tbsp smoked paprika
- 1½ tbsp onion powder
- 2 tsp italian herbs
- ¼ tsp cayenne pepper
- ¼ cup walnuts
- 1 tbsp tomato paste
- ½ cup water
- ½ cup feta cheese
- 1 tsp red food colouring (optional)
- salt and pepper (to taste)
Langkah-langkah
Heat olive oil in a medium saucepan over medium-high heat.
Add diced capsicum, cherry tomatoes, garlic paste, smoked paprika, onion powder, Italian herbs, and cayenne pepper. Sauté for about 5 minutes, until the capsicum begins to soften.
Stir in tomato paste, water, salt, and pepper. Cook for 5 minutes more until thickened slightly.
Transfer the mixture to a blender. Add walnuts, feta cheese, and red food colouring (if using). Blend until smooth.
Pour into a serving bowl and refrigerate until ready to serve. Serve cold with Witch Finger Grissini.
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