Quick

Red pepper, tomato and macadamia dip with aperol, cranberry and grapefruit spritz

Name: Aperol spritz and tomato dip recipe
Yield: 1.4L
Ingredients: 1 ruby red grapefruit, thinly sliced, plus extra to serve; Ice cubes; 2/3 cup (160ml) Aperol; 1 cup (250ml) cranberry juice; 1 cup (250ml) soda water; 750ml bottle sparkling white wine; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 2 eschalots, thinly sliced; 2 garlic cloves, sliced; 2 long red chillies, seeds removed, thinly sliced; 2 truss tomatoes, roughly chopped; 285g jar wood roasted piquillo peppers, drained, chopped; 1/2 cup (75g) roasted macadamias, chopped, plus extra to serve; 2 tsp ground coriander; 2 tsp sweet paprika; 1 tbs sherry vinegar; 40g stale sourdough breadcrumbs; 1/2 bunch oregano, leaves picked, finely chopped, plus extra leaves to serve; Corn chips & dukkah, to serve

Rate now

1.4L

https://healthimprovements.info/recipes/red-pepper-tomato-macadamia-dip-aperol-cranberry-grapefruit-spritz/663dbvus — Red pepper, tomato and macadamia dip with aperol, cranberry and grapefruit spritz

Jump to recipe

by Dominic Smith

Nov 01, 2019

An aperol spritz goes hand-in-hand with a punchy red dip.

Aperol, cranberry and grapefruit spritz

1 ruby red grapefruit, thinly sliced, plus extra to serve
Ice cubes
2/3 cup (160ml) Aperol
1 cup (250ml) cranberry juice
1 cup (250ml) soda water
750ml bottle sparkling white wine

Red pepper, tomato and macadamia dip

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
2 eschalots, thinly sliced
2 garlic cloves, sliced
2 long red chillies, seeds removed, thinly sliced
2 truss tomatoes, roughly chopped
285g jar wood roasted piquillo peppers, drained, chopped
1/2 cup (75g) roasted macadamias, chopped, plus extra to serve
2 tsp ground coriander
2 tsp sweet paprika
1 tbs sherry vinegar
40g stale sourdough breadcrumbs
1/2 bunch oregano, leaves picked, finely chopped, plus extra leaves to serve
Corn chips & dukkah, to serve

Method

1.

For the spritz, place sliced grapefruit and ice in a serving jug. Add Aperol, cranberry juice, soda water and sparkling wine. Stir gently to combine. Serve with extra grapefruit slices
2.

For the dip, place olive oil in a large frypan over high heat. Add the eschalot, garlic, chilli, tomato, peppers, macadamia and spices and cook, stirring occasionally, for 6-8 minutes until the liquid has reduced and slightly thickened
3.

Stir in the vinegar, breadcrumbs and oregano and cook, stirring, for 2-3 minutes until combined. Transfer to a food processor, season to taste and whiz until finely chopped and combined. Refrigerate until cooled completely.
4.

Transfer mixture to a serving dish, drizzle with extra olive oil and scatter with extra oregano and macadamia. Serve with corn chips and dukkah.