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


  • 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.

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