Bloody Dip
A smoky, creamy Bloody Dip made with roasted red capsicum, cherry tomatoes, walnuts, and feta cheese — blended to perfection and spiked with paprika for that deep, bloody-red Halloween color. Serve it chilled with Witch Finger Grissini for the ultimate spooky pairing.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp olive oil
- 1 red capsicum/bell pepper (diced)
- 20 cherry tomatoes
- 1 tbsp garlic paste
- 11/2 tbsp smoked paprika
- 11/2 tbsp onion powder
- 2 tsp italian herbs
- 1/4 tsp cayenne pepper
- 1/4 cup walnuts
- 1 tbsp tomato paste
- 1/2 cup water
- 1/2 cup feta cheese
- 1 tsp red food colouring (optional)
- salt and pepper (to taste)
Instructions
- 1
Heat olive oil in a medium saucepan over medium-high heat.
- 2
Add diced capsicum, cherry tomatoes, garlic paste, smoked paprika, onion powder, Italian herbs, and cayenne pepper. Sauté for about 5 minutes, until the capsicum begins to soften.
- 3
Stir in tomato paste, water, salt, and pepper. Cook for 5 minutes more until thickened slightly.
- 4
Transfer the mixture to a blender. Add walnuts, feta cheese, and red food colouring (if using). Blend until smooth.
- 5
Pour into a serving bowl and refrigerate until ready to serve. Serve cold with Witch Finger Grissini.