Breville Breville Compact Smart Oven manual Roasted RED Bell PEPPER, Spinach and Broccoli DIP, Dip

RECIPES

ROASTED RED BELL PEPPER, SPINACH AND BROCCOLI DIP

Function: BROIL AND BAKE

Yield: 4 cups

INGREDIENTS

¼cup (60 ml) cooked spinach, excess water removed

1 cup (250 ml) cooked bite-sized broccoli florets 1 red bell pepper

1 garlic clove, crushed

¼cup (60 ml) freshly grated Parmesan cheese ¾ cup (180 ml) mayonnaise

¾ cup (180 ml) shredded mozzarella

METHOD

Roasting the Red Pepper

1.Slice the red bell pepper in 4 pieces. Remove the seeds and the stem. Flatten each piece and place skin side up onto the Breville enamel baking pan.

2.Set the wire rack in the top rack height position. Turn the FUNCTION dial to BROIL, set TEMPERATURE to HI and set the TIMER to 12 minutes. Press the START/CANCEL button to activate.

3.Broil the pepper until the skin is blackened.

4.Remove the pepper from the oven. As it cools, the skin will loosen from the flesh.

5.When cool enough to handle, peel away the skin. Chop the pepper in small dices.

The Dip

1.In a medium sized bowl, fold together all the ingredients.

2.Turn the dip into a 4-cup (1 liter) capacity baking dish, or divide the dip into two 2-cup (500 ml) baking dishes.

3.Position the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 25 minutes. Press the START/CANCEL button to activate.

4.Bake the dip until it bubbles and is completed heated through.

TIP

Serve the dip with Pita Chips. The recipe can be found on page 55.

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