Spicy Tomato Dip

This spicy tomato dip is so packed with flavor, it’s hard to beat! It’s the perfect dip to serve up to guests or to enjoy all for yourself! This delicious dip is served with grain-free and gluten-free flatbreads and cucumber sticks. Together you have the perfect combination of comforting and satisfying bread and crunchy, hydrating and refreshing cucumbers to dip. Both the dip and the flatbreads are fat-free and dairy-free.

Tomatoes contain their own variety of vitamin C that’s bioavailable to the lymphatic system and liver, supports the immune system to keep it strong against pathogens, and prohibits viruses from traveling through the body with ease.

Hot peppers such as cayenne, Super Chili, habeñero, bird’s eye, jalapeño, and poblano contain dozens of phytochemical compounds that are helpful for the liver.

Spicy Tomato Dip

Ingredients:

• 3 ripe tomatoes
• ¼ of a medium-sized red onion, finely grated
• ¼ cup tomato paste
• ¼ cup loosely- packed parsley and/or mint leaves, finely chopped
• 1-2 tbsp chopped red hot peppers, to taste
• Zest and juice from ½ lemon
• 1 tsp raw honey
• 1 tsp paprika
• ¼ tsp chipotle powder or cayenne
• Sea salt, to taste (optional)

Potato-Cassava flatbreads:

• 1 cup diced steamed potato
• ¼ tsp aluminum-free baking powder
• ½ cup cassava flour, more if needed

To serve:

• 1 medium-sized English cucumber or a few Persian cucumbers, cut into wedges

Directions:

To make the dip, cut the tomatoes in half. Place a box grater over a bowl and grate the tomatoes right up to the skin to get as much pulp, seeds, and juice as you possibly can. Discard the skins. Add the rest of the dip ingredients to the bowl and stir until evenly mixed. Refrigerate for as long as possible before serving, at least one hour.

To make the flatbreads, place the steamed potatoes in a large bowl and mash until lump-free. Add the baking powder and cassava flour.

Knead until you get a soft, smooth dough that’s not sticky or wet. Add a bit more cassava flour if needed to reach this consistency.

Break off a piece of the dough and roll out to ⅛ - ¼-inch thickness on a lightly floured surface. If the dough is very crumbly when rolling out then add a bit of warm water and knead again. Repeat with remaining dough.

Place a ceramic non-stick skillet on high heat and cook the flatbreads for 3 to 4 minutes on either side, until browned.

Arrange the dip, flatbreads and cucumber wedges on a plate or platter. Serve immediately. Enjoy!

Serves 4

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Categories: Lunch, Dinner, Appetizers, Sauces, Dips & Condiments, New Recipes

This item posted: 26-Nov-2024

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