Another dish to dip in to! This recipe has loads of beany goodness, a rich, creamy dip, balanced with the smoky acidity of our very special Grande Reserve. A delicious side dish or simply served with flatbreads.
Ingredients
For the Dip:
- 1 can of butter beans, drained
- 1 tbsp yoghurt
- 2 red onions, sliced and fried in some oil and a little balsamic until soft and browned
- 1 tsp garlic puree
For the Peppers
- 2 red peppers, halved
- A drizzle of Grande Reserve
- Sprinkle of salt
- Drizzle of Olive Oil
Method
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
- Spread the peppers on a baking tray with olive oil, salt and Balsamic Vinegar and cook for about 30-40 mins until the peppers are soft and slightly charred.
- Combine the onions, butter beans, yoghurt and garlic puree in a food processor and blend until smooth.
- Spread the blended butter beans on a plate and top with the peppers.
- Garnish with fresh coriander leaves, a drizzle of olive oil and balsamic.
