Annabel Karmel's octopus dip
- Preparation and cooking time
- Prep:
- A little work
- Makes 15
Ingredients
For the dip
- 100g Roasted red peppers (from a jar)
- 150ml Soured cream
- 100g Light mayonnaise
- 1 ½tbsp Tomato ketchup
- A pinch of sugar
For the decoration
- 1 Red pepper, deseeded
- 2 Small slices of mozzarella
- 2 Black olives, sliced
- Pitta bread to serve
Method
- STEP 1
Put all the dip ingredients into a bowl. Using an electric hand blender, whizz until smooth. Transfer dip to a small serving bowl.
- STEP 2
Cut eight slices of pepper for the octopus legs, and use the remaining pepper for the body as shown. Arrange in the dip to make the octopus.
- STEP 3
Add the pieces of mozzarella and olive slices for the eyes. Serve with warmed pitta bread.