Red Pepper Dip

Preparation: 10min

Cooking: 30min

Serves: 3

Difficulty: easy

You will fall in love with this dip, you can it use next to a deep fried chicken, spread on bread or to use for your sauce on your homemade tagliatelle.

Mamma Flora’s Tip: Make a little more so you can store in the fridge for few days. Ready to use when you need it.


  • 4 Romano peppers

  • 30gr nuts of your choice

  • 20ml of milk of your choice

  • 1 teaspoon fennel seeds

  • Juice of ½ a lemon

  • 2 ½ tablespoon extra virgin olive oil

  • ½ clove of a garlic

  • salt and pepper



  • Preheat the oven at 200°C
  • Place the peppers on a oven tray and put them in the oven as soon as the temperature is ready
  • Leave it for 30min, the skin should become brown and it should start to peel by itself
  • Once ready, let them cool for few minutes and then peel them with the use of a fork or with your hands
  • Insert the peppers without their seeds in a blender with all the other ingredients and blend per your taste. If it’s still too dense you can add some more water or more milk

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