Roasted Pepper Dip
- 200 gr roasted red/yellow sweet peppers (1 large pepper or a small bag of small peppers)
- 150 gr silken tofu
- 2 garlic cloves
- 1 tsp garlic powder
- 2 tbs lemon juice
- 0.5 tbs nutritional yeast
- 1 tsp chilli flakes
- salt/pepper if required
Put all ingredients into a blender or a food processor and process until smooth.
If the pepper dip is too liquid, add 1 tbs of gluten-free oats.
Store in an airtight container in the fridge for up to 3 days.
Note: as you chill the dip, it’ll become naturally thicker, especially if you are using oats.