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Red Pepper and Almond Dip

Recipe by Ali Vipond, presented at the Club on 5 May 1999.

  1. Halve the peppers and place under a grill, with a light drizzle of olive oil. Grill on both sides so that skins just begin to blister and the peppers are beginning to soften.
  2. Place all the ingredients, including the peppers, in a blender and whizz until smooth.
  3. Season with salt to taste.
  4. Serve with freshly baked bread, salad or crudites.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 14 May 1999 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).