No matter how full I feel after dinner, I just can`t say “no” to a bowl of nachos, during a great movie. I just love nachos! Here are two of my favorite homemade dips. I hope you`ll like them too! <3
Ultimate Nachos Dips & Appetisers
Chunky eggplant & Baked salsa nachos dips.
Ingredients
- Chunky Eggplant Dip
- 2 Eggplants
- 4 Peppers (I`ve used mixed color bell peppers)
- 1 Garlic clove
- 1 Beef tomato
- 1 tbsp Olive oil
- 1/2 tbsp Balsamic vinegar
- 1/4 tsp Salt
- Fresh parsley
- 1 Eggplant
- 6 Peppers
- 200 g Tomato puree
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Black pepper
- 2 Garlic cloves
- 1 Onion
Roasted Salsa Dip
Directions
- Chunky Eggplant Dip
- Place the eggplants, peppers, and garlic in a tray, and roast them for 15-20 minutes, at 250°C.***
- Peel the tomato, and finely chop it into tiny cubes.
- Peel the roasted vegetables, except the garlic, and chop them into small cubes.
- In a medium bowl, add the roasted vegetables, tomatoes and parsley (finely chopped), followed by the olive oil and vinegar, and mix well.
- Place the eggplants, peppers, onion, and garlic in a tray, and roast them for 15-20 minutes, at 250°C.***
- Simmer the tomato puree and roasted garlic in the olive oil for 5-10 minutes.
- Peel the roasted vegetables.
- In a chopper, add the following ingredients in order – eggplants, peppers, onion, tomato puree, salt, sugar, black pepper.
- Blend until homogeneous.
Roasted Salsa Dip
Some tips from me:
– ***Pierce the eggplants with a fork, to prevent them exploding in the oven, during the roasting process.
– Apart from amazing nachos dips, the chunky eggplant and roasted salsa could be a great appetizer, spread on bread, cracker or warm pita.
I hope you enjoyed! I would love to hear from you in the comments below.
Very best wishes,
xxx Tasty Game
