Picnic Recipes: Tomato, Red Pepper and Mozzarella Dip

Picnic Recipes: Tomato, Red Pepper and Mozzarella Dip

Picnics are always a nice way to enjoy some good weather and to make it perfect you’ll need some good food too!

This tomato, red pepper and mozzarella dip is perfect for spring picnics as it’s super tasty and really easy to whip up and store.

Here’s what you’ll need and how to make it –

Tomato, Red Pepper and Mozzarella Dip

Ingredients:

8 Plum Tomatoes

1 Red Onion

1 Clove of Garlic        

1 Roasted Red Pepper

2 tbsp Balsamic Vinegar

1 tbsp  Truffle Oil

100g Whole Mozzarella Cheese

Fresh Basil          

Salt & Milled Black Pepper

1 KETTLE® Chips 150g bag Mozzarella & Pesto

Method:

Roughly chop the red onion, garlic and roasted red pepper and place in blender and blend till fine. Place into a mixing bowl, add the balsamic vinegar and set aside.

Skin the plum tomatoes, de-seed and chop the flesh into ½ inch dice.

Make sure you refrigerate the mozzarella overnight. Remove from refrigerator and cut into 1/8 inch dice, place in a bowl and drizzle with the truffle oil mixing to keep the dice separate, set aside.

Roughly chop the fresh basil and set aside.

Finish by taking the mixing bowl of blended red onion, garlic, roasted red pepper and balsamic vinegar, fold in the diced plum tomatoes.

Season with sea salt and milled black pepper.

Fold in the diced mozzarella and truffle oil and finally the chopped fresh Basil.

Place in refrigerator until ready to serve with KETTLE® Chips Mozzarella & Pesto.

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