It’s that time of year again where the party dips should be in full swing. Well, this time last year they were but due to Covid they may just be a distant thought to many people. Although I always think of dips as a party food I love to dip all year round. Normally it’s just me dipping in my family. Any leftovers I put into tupperware boxes and freeze for another occasion.
Since giving up processed foods and sugars, I now enjoy making my own chips and dips. I love to experiment in the kitchen and this idea came to me when I was stood at my pantry. I was wondering what to cook with a few leftover vegetables I had in the fridge. Then I noticed the cajun spice mix I made the other day. I decided to try it with the veggies in a dip I was planning. The results were amazing. If you love dipping into spicy then this is the dip for you. Below is a video and recipe for you.
Do you enjoy a spicy dip, if so what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Baking tray
- Juicer or fork
- Baking tray
- Food processor, nutribullet or blender
- Tomatoes x 2 large
- Red pepper x 1
- Garlic x 4 – 6 cloves
- Onion x 1
- Butter beans x 1 400g tin
- Lime x 1 (juice and zest)
- Smoked paprika x 2 tsp
- Ground black pepper x 1/2 tsp
- Onion granules x 1 tsp
- Cayenne pepper x 1 tsp
- Dried thyme x 1 tsp
- Chilli flakes x 1/2 tsp
- Salt x 1 – 2 pinches
- Preheat the oven to 180°C or gas mark 4.
- Cut the top from the red pepper and remove the seeds.
- Now cut the flesh of the pepper into quarters.
- Put the pepper flesh into the baking tray along with the tomatoes and garlic with the skin on.
- Next cut the top and bottom from the onion and peel it.
- Now cut the onion into quarters.
- Pour over a couple of tablespoons of olive oil and sprinkle over smoked paprika, ground black pepper, onion granules, cayenne pepper, dried thyme, chilli flakes and salt.
- Toss all these ingredients together.
- When the oven is preheated, put the baking tray in.
- Cook for 25 – 30 minutes or until the tomato starts to split.
- Once the vegetables are cooked, remove from the oven and leave to cool.
- When the veg are completely cooled, remove the skins from the garlic cloves and store these vegetables until you need them.
- Now add the butter beans and roasted vegetables.
- Zest the lime and add this to the processor or cup.
- Slice the lime in half and juice it in the processor or cup using the juicer or fork.
- Blend all this ingredients together until they are smooth.
- Pour the dip into a serving bowl.
- Finally serve with chips or crisps and enjoy.
Cajun Spiced Roasted Med Veg Butter Bean Dip was so yummy. It’s simple and easy to do. All the ingredients in this dip are freezable. As I mentioned earlier any leftovers can be frozen and eaten on another occasions. Plus the dip is great to share with friends or family members but even better enjoyed by yourself. However you decide to eat this dish, as always, please enjoy. Thank you xxx