Roasted Red Pepper Dip (Poivronade)

Name: Roasted Red Pepper Dip (Poivronade)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean, French
Ingredients: 2 large red bell peppers, washed; 2 tbsp pine nuts (+ 1 tbsp for garnish); 1/2 cup (55g) parmesan, grated or roughly chopped; 1/2 cup (75g) Feta cheese, crumbled (+ a little extra for ganish); ¼ tsp smoked paprika (+ a pinch more for garnish); 2 garlic cloves, peeled; 6-8 Fresh basil leaves (+ a few more for garnish); 2 tbsp (30ml) lemon juice; 2 tbsp extra-virgin olive oil (30ml) (+ more for garnish); Salt and pepper, to taste

5 steps

Prep:20minCook:40min

A regional recipe from southern France’s Provence, this Roasted Red Pepper Dip known as Poivronade, is a staple of the French “apéro” (pre-dinner drinks and snacks). It features blistery roasted bell peppers blended with feta, parmesan, pine nuts and fresh basil leaves. Creamy and full of sun-kissed flavors, you can enjoy it as a spread on toast or as a dip, alongside chilled drinks and good company. About the French apéro Short for apéritif, the French apéro is a ritual of before-dinner snacks and drinks – which is very dear…

Updated at: Mon, 04 Dec 2023 04:26:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories143.9 kcal (7%)

Total Fat11.6 g (17%)

Carbs4.9 g (2%)

Sugars2 g (2%)

Protein6 g (12%)

Sodium383.5 mg (19%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2red bell peppers

large, washed

2 Tbsppine nuts

(+ 1 tbsp for garnish

½ cupparmesan

grated or roughly chopped

½ cupFeta cheese

crumbled + a little extra for ganish

¼ tspsmoked paprika

+ a pinch more for garnish

2garlic cloves

peeled

6Fresh basil leaves

(+ a few more for garnish

30mllemon juice

30mlextra-virgin olive oil

Instructions

Step 1

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a roasting pan or dish with foil, place the whole bell peppers on top and bake for 40 minutes until blackened, flipping them hallway (carefully, with tongs).

Step 2

Let the bell peppers cool. When cool enough to handle, peel off the skins. Cut the peppers open, remove the core and seeds and chop them roughly.

Step 3

Cut the garlic cloves in half and use a paring knife to pry the germ out.

Step 4

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.

Step 5

Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.