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Bell Pepper Rosemary Skewers In Warm Grape Tomato, Cheddar And Honey Dip

windsetfarms's picture
Chef Ned Bell joins Global BC's Saturday Chefs creating Bell pepper rosemary skewers in warm grape tomato, cheddar and honey dip.
Ingredients
For grape tomato dip
  Grape tomatoes 2 Pound (Concerto)
  Olive oil 2 Tablespoon
  Cream cheese 1 Cup (16 tbs), grated (or white cheddar)
  Honey 3 Tablespoon
  Sea salt 1 Tablespoon
  Cracked black pepper 1 Teaspoon
For baby bell pepper rosemary skewers
  Rosemary sprigs 4
  Sweet baby bell pepper 2 Cup (32 tbs), diced into large pieces (Dolce super sweet baby bell pepper)
  Mini cucumber 1 Cup (16 tbs), diced into large pieces (Fresco mini cucumber)
  Sea salt To Taste
  Olive oil 1 Teaspoon (as needed)
Directions

For Grape Tomato Dip:
MAKING
1. Place a small pan on flame and pour olive oil in it.
2. Drop tomatoes and simmer for 2 minutes.
3. Add honey, salt, pepper, and cheese. Simmer until cheese melts. Remove pan from heat and allow it to cool briefly.
4. In blender, transfer the tomatoes and puree to get desired consistency.
5. Taste and adjust seasoning, if needed.

For Baby Bell Pepper Rosemary Skewers
MAKING
1. Stem rosemary sprigs and thread pepper pieces in it.
2. Season peppers with olive oil, rosemary, and salt.
3. Place it in oven and bake, grill or roast until tender.

SERVING
4. Serve pepper with warm tomato dip.

TIPS
You can use the dip as pasta sauce, or spread.
If desired drizzle olive oil on top of dip before serving. Serve it warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Taste: 
Savory
Method: 
Blending
Dish: 
Dip
Ingredient: 
Grape Tomato
Interest: 
Easy
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
10

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