Bloody Dip Recipe
A smoky, creamy Bloody Dip made with roasted red capsicum, cherry tomatoes, walnuts, and feta cheese — blended to perfection and spiked with paprika for that deep, bloody-red Halloween color. Serve it chilled with Witch Finger Grissini for the ultimate spooky pairing.
Servings: 8 serves
Ingredients
- 1 tbsp olive oil
- 1 red capsicum/bell pepper diced
- 20 cherry tomatoes
- 1 tbsp garlic paste
- 1½ tbsp smoked paprika
- 1½ tbsp onion powder
- 2 tsp italian herbs
- ¼ tsp cayenne pepper
- ¼ cup walnuts
- 1 tbsp tomato paste
- ½ cup water
- ½ cup feta cheese
- 1 tsp red food colouring optional
- salt and pepper to taste
Instructions
- Heat olive oil in a medium saucepan over medium-high heat.
- Add diced capsicum, cherry tomatoes, garlic paste, smoked paprika, onion powder, Italian herbs, and cayenne pepper. Sauté for about 5 minutes, until the capsicum begins to soften.
- Stir in tomato paste, water, salt, and pepper. Cook for 5 minutes more until thickened slightly.
- Transfer the mixture to a blender. Add walnuts, feta cheese, and red food colouring (if using). Blend until smooth.
- Pour into a serving bowl and refrigerate until ready to serve. Serve cold with Witch Finger Grissini.
Notes
Tips Before You Stir the Cauldron
Before your kitchen turns into a haunted lab, here are a few quick tips for spellbinding results:
- Roast the peppers a bit longer for a deeper smoky flavor.
- Use high-quality feta for that perfect salty balance.
- Want it scarier? Add an extra drop of red food coloring for a bloodier hue.
- Chill it before serving so the flavors meld and the texture thickens just right.