My husband makes guacamole by the bucketload and every time I open the fridge it makes me crave dip in the worst way. I finally decided to create my own dip so the cravings for guacamole wouldn't drive me mad. The flavour of this is truly lovely and I enjoyed it with both celery and flatbreads (recipe here).
RED PEPPER & SWEET POTATO DIP
Medium red bell pepper/capsicum
Small stick of celery
2 radishes (optional)
Medium carrot
Medium golden sweet potato
Medium white onion (white skin, white flesh)
Tbsp coconut oil
Tsp ground caraway
1. Chop capsicum/pepper, celery and radishes (if using)
2. Peel and chop carrot
3. Peel and slice onion and sweet potato finely for faster cooking
4. Heat oil in large frypan and add caraway and onion. Cook, stirring for a few minutes
5. Add the rest of the vegetables and stir fry until the onion has some colour
6. Add 1/2 cup water and cover
7. Cook until the sweet potato is soft - around 5 minutes
8. Remove lid and cook, stirring, until the water has evaporated
9. Blend until smooth
Enjoy on the same day and freeze what you don't eat ❤️
Ingredient information (based on advice by SIGHI)
All ingredients are rated 0. As a bonus, white onions are packed with quercetin - a mast cell stabiliser.
0 - Well tolerated, no symptoms expected at usual intake
1 - Minor symptoms, occasional consumption of small quantities is often tolerated
2 - Incompatible, significant symptoms at usual intake
3 - Very poorly tolerated, severe symptoms
Hot tips!
🔥 Freeze what you don't use on the day. Seal small amounts in mini ziplock bags or in iceblock trays
🔥 Make a thinner version to enjoy as a soup or leave thick and use on pasta or as a spread for toast
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