Paprika Tomato Olive Dip

For the bell bell pepper tomato olive dip, wash bell peppers, cut in half, remove seeds and cut into strips. Stir-fry in oil until peppers are soft and roasted.

Let the peppers cool and meanwhile chop the sun-dried tomatoes, olives and capers into coarse pieces. Also dice the peppers and put everything together in a high-speed blender and blend together with the tomato paste and olive oil.

Season the pepper-tomato-olive dip with salt, pepper and chili. If necessary, stir in a little olive oil if the consistency is too firm.

Preparation Tip:

Make a larger quantity of the paprika-tomato-olive dip and freeze it in smaller portions, so you always have a delicious dip ready quickly when needed. Tastes good with grilled food but also with nachos and co.

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