Appetizer, salad or side dish – a dip can have so many faces. Fresh, salty, rich and creamy – enjoy the bunch of flavors and taste. Serve on toast or with pitka and you need no other meal on the table. Soo Tasty with Soo Foodies!

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Ingredients

Adjust Servings:
400 g Red peppers Roasted
400 g Tomatoes Fresh
2 tbs Parsley Fresh
200 g Strained yogurt
200 g Sirene
2 Eggs
0.5 tsp Salt
2 tbs Sunflower oil

Roasted red pepper and eggs dip

Appetizer

Features:
  • Vegetarian

A whirlwind of rich flavor

  • 30 min
  • Serves 4
  • Medium

Ingredients

About

Appetizer, salad or side dish – a dip can have so many faces. Fresh, salty, rich and creamy – enjoy the bunch of flavors and taste. Serve on toast or with pitka and you need no other meal on the table. Soo Tasty with Soo Foodies!

  • You may add some spices like red pepper, black pepper or even chilli
  • Keep in closed jar and enjoy also on the picnic blanket

Steps

1
Done

Bake the red peppers, wait to cool down and peel. Slice them. Wash the tomatoes and the parsley. Chop. Boil the eggs and crumble the sirene.

2
Done

Take big bowl and mix the roasted red peppers, the tomatoes, the grated boiled eggs, the sirene and the yogurt. Add the chopped parsley and flavor with the salt and the sunflower oil. Stir everything well. Transfer into clean smaller bowl and serve.

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