When is Nando’s Red Pepper Dip back? Everyone misses it but we’ve been waiting too long and for now, we can only get used to preparing the homemade version. The recipe is very simple, roast the red peppers, onions, garlic, and tomato, then blend everything adding some condiments and you can enjoy Nando’s Red Pepper Dip whenever you want to.
Prep: 2 mins Total: 17 mins Yields: 2 portions
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What is Nando’s Red Pepper Dip
So, what’s all the buzz about Nando’s Red Pepper Dip? Well, it’s a taste explosion waiting to happen. Imagine sweet and smoky roasted red peppers, teamed up with tomatoes, onions, and garlic, all dancing together in a velvety dip. Throw in some white wine vinegar and a drizzle of olive oil, and you’ve got yourself a party in a bowl.
Now, this dip is something you want to keep in your arsenal. It’s super flexible and can go with just about anything – chips, sandwiches, grilled goodies, you name it.
Why you’ll like it
Listen up, folks! Nando’s Red Pepper Dip is here to change the snacking game, and here’s why you need it in your life:
- Bursting with Flavor: Picture this – sweet, smoky, tangy, and savoury notes all doing a happy dance in your mouth. That’s what this dip brings to the table.
- Kitchen Chameleon: Whether you’re dunking chips, slathering it on a sandwich, topping grilled meats, or using it as a dip for veggies, it’s your flavour wingman.
- Healthy Snacking: Packed with veggies and a touch of olive oil, it’s a guilt-free indulgence.
- No-Fail Recipe: Whether you’re a kitchen newbie or a seasoned pro, this dip is your secret weapon to please a crowd.
- Party Hero: Whether you’re hosting a big bash or just lounging at home, this dip will be your flavour superstar.
Nando’s Red Pepper Dip Ingredients
- Red peppers – 2 red peppers
- Tomato – 1 tomato, deseeded
- Onion – 1 small red onion
- Garlic – 1 garlic clove
- Spices – pinch salt & pepper
- Vinegar – 1 teaspoon white wine vinegar
- Olive oil – 1 tablespoon olive oil
How to make Nando’s Red Pepper Dip?
- Oven roasting: If you prefer to roast the peppers in the oven, preheat your oven to around 425°F (220°C). Rub the baking sheet with olive oil. Place the peppers, tomato, onion, and garlic on a baking sheet skin side up, and roast them for approximately 20-30 minutes, or until the skins are charred and wrinkled.
- Add condiments. Add the salt, pepper, and vinegar
- Blend the roasted veggies. Blend the veggies using a hand blender until smooth with a few chunks or really to the texture you like
- Serve and enjoy!
Tips & Tricks for Nandos Red Pepper Dip
- Roasting time. The roasting time of the red peppers required for Nando’s Red Pepper Dip can vary depending on the method you use and the size of the peppers.
- Direct Flame (Gas Stove or Grill): If you have a gas stove or grill, you can roast red peppers directly over the flame. It usually takes about 5-7 minutes per side for the skin to become charred and blistered. Rotate the peppers to ensure even roasting.
- Broiling: Another method is to place the peppers on the top rack of your oven and broil them. This method can be quicker, taking about 10-15 minutes, but you’ll need to keep a close eye on them to prevent burning.
- Don’t blend it into oblivion. You can process it as much as you prefer, but I find it works best when it’s left a tad chunky, similar to crushed tomatoes.
Variations Of THIS Red Pepper Dip
- Crave some heat? A pinch of red pepper flakes will do the trick. Feel free to bring in different chilli peppers to the mix. Red jalapenos, serranos, Thai peppers, or even some ghost peppers could be included in this flavoured dip. I recently snagged a bunch of those long red cayennes, and they gave us just the right amount of heat and loads of flavour.
- Use different vinegars. Experiment with different vinegars like balsamic or apple cider vinegar.
- Want it creamy? Blend in Greek yoghurt or sour cream.
- For a touch of sweetness. Add 1 tablespoon of honey but be gentle with the honey – you want a hint of sweetness, not an overload. We found that 1 tablespoon hits the sweet spot for us, but you might fancy 2 tablespoons. I wouldn’t recommend going beyond that, though. Enjoy the flavorful balance!
What to Serve with Nandos Red Pepper Dip
- Try my go-to order: In the good old days, my go-to order was the red pepper dip, a Nando’s copycat butterfly burger extra hot, hold the mayo, lettuce, and tomato, and a side of creamy mash. Recently, they re-introduced the butterfly burger again but they are still out of the red pepper dip.
- Pair: Pair with fresh veggies, pita bread, or tortilla chips for dipping delight. As an appetizer, serve it with olives and feta cheese for a Mediterranean-inspired platter.
- Spread or Sauce: Spread it on sandwiches, wraps, or paninis to level up your lunch game. Use it as a delectable sauce for grilled chicken, lamb, or fish.
How to Store Nando’s Red Pepper Dip
Once you’ve whipped up a batch of Nando’s Red Pepper Dip, you’ll want to keep it fresh and tasty. Here’s how to store it properly:
- Refrigeration: Transfer the dip to an airtight container. Make sure it’s sealed snugly to prevent air from getting in. Place the container in the refrigerator. Ideally, the temperature should be around 35°F to 40°F (1.6°C to 4.4°C). Try to consume your delicious dip within 3 to 4 days. It’s best when it’s at its freshest.
- Avoid Freezing: While you can technically freeze the dip, it might change in texture and lose some of its vibrant flavours. If you do freeze it, use a freezer-safe container and try to finish it within 1-2 months.
- Thawing: If you decide to freeze the dip, allow it to thaw in the refrigerator before use. Stir it well to recombine any separated liquids.
Remember, freshness is key when it comes to dips like this one. So, keep it chilled and savour the flavour!
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Nandos Red Pepper Dip Recipe
When is Nando's Red Pepper Dip back? Everyone misses it but we've been waiting too long and for now, we can only get used to preparing the homemade version.
Ingredients
- 2 red peppers
- 1 tomato deseeded
- 1 small red onion
- 1 garlic clove
- pinch salt & pepper
- 1 teaspoon white wine vinegar
- 1 tablespoon olive oil
Instructions
- Oven roasting: If you prefer to roast the peppers in the oven, preheat your oven to around 425°F (220°C). Rub the baking sheet with olive oil. Place the peppers, tomato, onion, and garlic on a baking sheet skin side up, and roast them for approximately 20-30 minutes, or until the skins are charred and wrinkled.
- Add condiments. Add the salt, pepper, and vinegar
- Blend. Blend the roasted veggies using a hand blender until smooth with a few chunks or really to the texture you like
- Serve and enjoy!
Notes
- Roasting time. The roasting time of the red peppers required for Nando's Red Pepper Dip can vary depending on the method you use and the size of the peppers.
- Direct Flame (Gas Stove or Grill): If you have a gas stove or grill, you can roast red peppers directly over the flame. It usually takes about 5-7 minutes per side for the skin to become charred and blistered. Rotate the peppers to ensure even roasting.
- Broiling: Another method is to place the peppers on the top rack of your oven and broil them. This method can be quicker, taking about 10-15 minutes, but you'll need to keep a close eye on them to prevent burning.
- Don't blend it into oblivion. You can process it as much as you prefer, but I find it works best when it's left a tad chunky, similar to crushed tomatoes.
