garlic bread + red pepper dip
Finger food
Mix + match your little one's favourite fruit or veggie dunkers with these exciting dip recipes. They're guaranteed to be a big dip!
Choose from these dunkers:
- Pitta bread, cut into fingers
- Vegetable sticks, such as carrot or broccoli, cooked until very soft
- Fruit sticks, such as mango or banana, skin removed
This recipe is from our First Foods Cookbook
Serves
3Prep
10Cook
25
Ingredients
- 2 large red peppers, halved, deseeded and each cut into 4 strips, or roasted peppers in oil from a jar, drained
- 4 garlic cloves, unpeeled
- 1 tablespoon extra virgin olive oil, plus extra for cooking the peppers
- 2 slices of bread, crust removed
- Juice of 1 small lemon
Method
- Preheat the oven to 200C / 400F/ Gas Mark 6. Line a baking sheet with baking parchment
- Put the peppers and garlic cloves on the baking sheet, drizzle with oil and turn to coat. Roast for 25 minutes, turning once, until tender. Transfer the peppers to a bowl, cove with clingfilm and let stand for 5 minutes of until cool enough to handle. If using jarred peppers, you can skip this step
- Peel the skins off the peppers and put them in a mini food processor or blender. Squeeze the garlic cloves out of their skins and add to the peppers with the oil, bread, lemon juice and 1 tablespoon of water. Blitz until everything is smooth, adding another 1 tablespoon of water if needed. Spoon into a bowl and serve with your choice of dunkers.
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