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7-Layer Summer Vegetable Dip
2013-08-06
https://www.metro.ca/userfiles/image/recipes/trempette-legumes-6777.jpg
PT25M
PT15M
PT40M
In a large bowl, toss the zucchini and red pepper with the olive oil, lemon juice, cumin, salt and pepper. In a grill pan or on a BBQ over medium-high heat, grill the vegetables for 2 minutes on each side. Chop them roughly, keeping them separate. Reserve a small handful of chopped red pepper for topping.Scoop out the avocado flesh and mash it coarsely in a small bowl. Add lime juice and season with salt and pepper. Reserve.In a medium bowl, combine the sour cream, ricotta cheese and hot sauce. Reserve.Assemble the dip: Arrange the red peppers evenly in the bottom of a 25 cm (10") deep serving dish (preferably glass so the layers are visible). Spread the mashed avocado over them, using a spatula. Sprinkle with half the cheese, then layer on the zucchini and tomatoes. Spoon the spicy sour cream mixture evenly over the tomatoes, and follow with the black olives. Garnish with the reserved red pepper and sprinkle with the remaining cheddar. Serve with tortilla chips.
20
Saputo
5
1
5
5
2 medium zucchini, cut lengthwise into 1/2 cm (1/4") slices
3 red bell peppers, cut lengthwise in quarters
3 Tbsp. (45 mL) olive oil
1 1/2 tsp. fresh lemon juice
1 tsp. (5 mL) ground cumin
Salt and freshly ground pepper to taste
3 ripe avocados
fresh lime juice to taste
1 cup (250 mL) sour cream
1 cup (250 mL) ricotta cheese
3 Tbsp. (45 mL) hot sauce
1/2 lb (225 g) medium cheddar, grated
3 Tomato, sliced in half along the equator, seeded and roughly chopped
1 1/2 cups (375 mL) whole pitted black olives, roughly chopped
7-Layer Summer Vegetable Dip
-
![]()
Gluten-free
20
servings
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME
Ingredients
-
2
medium zucchini, cut lengthwise into 1/2 cm (1/4") slices
-
3
red bell peppers, cut lengthwise in quarters
-
3 Tbsp.
(45 mL)olive oil
-
1 1/2 tsp.
fresh lemon juice
-
1 tsp.
(5 mL)ground cumin
-
Salt and freshly ground pepper to taste
-
3
ripe avocados
-
fresh lime juice to taste
-
1 cup
(250 mL)sour cream
-
1 cup
(250 mL)ricotta cheese
-
3 Tbsp.
(45 mL)hot sauce
-
1/2 lb
(225 g)medium cheddar, grated
-
3
Tomato, sliced in half along the equator, seeded and roughly chopped
-
1 1/2 cups
(375 mL)whole pitted black olives, roughly chopped
Preparation
In a large bowl, toss the zucchini and red pepper with the olive oil, lemon juice, cumin, salt and pepper. In a grill pan or on a BBQ over medium-high heat, grill the vegetables for 2 minutes on each side. Chop them roughly, keeping them separate. Reserve a small handful of chopped red pepper for topping.
Scoop out the avocado flesh and mash it coarsely in a small bowl. Add lime juice and season with salt and pepper. Reserve.
In a medium bowl, combine the sour cream, ricotta cheese and hot sauce. Reserve.
Assemble the dip: Arrange the red peppers evenly in the bottom of a 25 cm (10") deep serving dish (preferably glass so the layers are visible). Spread the mashed avocado over them, using a spatula. Sprinkle with half the cheese, then layer on the zucchini and tomatoes. Spoon the spicy sour cream mixture evenly over the tomatoes, and follow with the black olives. Garnish with the reserved red pepper and sprinkle with the remaining cheddar. Serve with tortilla chips.
Source :
Saputo
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
