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RECIPES
a
whole world of taste
Mexican Piquante Dip
(tm)
Can be vegan*
Serves 4-6
Ingredients
2 ripe avocados,
stoned and peeled
juice of half a lemon
1 clove garlic, peeled and crushed
12 pieces Sweet and Spicy Piquante Peppers (mild), very finely chopped
30ml/2tbsp Peppadew bottling juices
100g/4oz low fat cream cheese or Swedish Soft*
salt and freshly ground black pepper
To serve:
100g/4oz tortilla chips or vegetable crudites
3 pieces of Sweet and Spicy Piquante Peppers (mild), sliced
Method
1. Mash the avocados with a potato masher in a large bowl.
2. Stir in
the lemon juice, garlic and finely chopped Piquante Peppers and
bottling juices.
3. Beat the
cheese or Swedish Soft* in a separate bowl until light and creamy.
Mix well into the other ingredients and season to taste.
4. Put the
mixture into a serving bowl (or 4-6 individual ramekins) and decorate
with the sliced Piqunate Peppers. Serve with tortilla chips or vegetable
crudités.
*Non-dairy
alternative to full fat soft cheese.
Copyright The Vegetarian Society and CCL Foods Plc 2002.
Mexican
Piquante Dip 
New Peppadew
Piquante Peppers, hot or mild, are unique. Enjoy their sweet and
spicy taste and crunchy texture straight from the jar or in a variety
of different dishes. Available in most leading supermarkets. For
recipe ideas telephone 01787 22 250 or visit www.cclfoods.plc.uk
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