Sweet pepper dip (WS)

From Cookipedia

Sweet pepper dip (WS)
Sweet pepper dip (WS)
Servings:Servings: 16 - Makes about 600ml
Calories per serving:656
Ready in:15 minutes, plus 2 hours chilling time
Prep. time:15 minutes, plus 2 hours chilling time
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd August 2014

This deliciously light dip is made with the help of a whipping syphon.


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  1. Blend the peppers, garlic, cream cheese, lemon juice and cream using a stick (immersion blender) or liquidiser until you have a very smooth mixture
  2. Mix in the cream by hand
  3. Strain through a fine sieve and season to taste
  4. With the aid of a funnel, spoon the mixture into a whipping syphon
  5. Choose a suitable nozzle and attach to the lid of the syphon
  6. Screw on the lid - do not over-tighten
  7. Place an N2O cartridge into the holder and attach to the lid
  8. Once the gas has been released into syphon, charge with another cartridge if using a 1 litre syphon. You only need one for the 500ml and 250ml ones
  9. Shake thoroughly between chargings
  10. Allow to chill in the fridge for at least 2 hours
  11. With the lever, squirt out the mixture into a large bowl or several individual ones
  12. Garnish with the paprika or chives

Serving suggestions

Serve with vegetable sticks, potato or vegetable crisps and savoury biscuits


Use any colour peppers you like. You can also include chillies for a bit of kick.

If you cannot get preserved peppers, fresh ones are fine, but you will need to skin and sauté them first in a little olive oil

Chef's notes

Remember to halve the ingredients if using a 500 ml whipper and to quarter them if using a 250 ml one

Do not use reduced fat cheese or cream as it won't whip properly

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