This dip is great with fresh vegetables or breadsticks.
Sundried Tomato and Chilli Dip
225g Soft Cheese
60g Soured Cream
100g Drained Sundried Tomatoes
1 Small Green Chilli – approx 5g
1 Heaped Teaspoon Paprika
Cut the chilli in half, lengthways.
Remove the seeds, chop the flesh, add the drained sundried tomatoes, soft cheese, soured cream and paprika.
Put all the ingredients into a blender and blitz until pureed.
Great as a dip with fresh vegetable crudité and bread sticks or stir through some freshly cooked pasta.