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Calamari Chips with Roast Capsicum Dip
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Calamari Chips with Roast Capsicum Dip

Friends dropping in? Or need a tasty starter? This is sure to be a winner. Make the dip ahead of time and keep refrigerated until required makes entertaining easy.

Makes 6
Prep Time 15 Minutes
Cook Time 20 Minutes
Easy

Ingredients

1 red capsicum, deseeded and cut into 4 equal pieces
¼ tsp paprika
1 Tbsp fresh basil leaves
½ cup HEINZ [SERIOUSLY] GOOD™ Lite Mayonnaise
400g box Sealord frozen Calamari Chips
1 ½ Tbsp oil
1 tsp crushed garlic
200g button mushrooms, wiped
3-4 courgettes, cut into 2cm chunks

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Place capsicum skin side up on a foil-lined oven tray. Cook under a preheated grill at 220°C until browned. Cool and peel off the skin. Place capsicum in a food processor with paprika and basil process until almost smooth. alternatively chop finely. Stir into the HEINZ [SERIOUSLY] GOOD™ Lite Mayonnaise.
Step 2
Place the frozen Sealord Calamari Chips in a single layer on a baking paper-lined oven tray. Bake at 200°C for 8 minutes, turning once after 4 minutes, cook until hot, golden and crunchy.
Step 3
Combine oil and garlic in a small bowl, season with pepper. Place the prepared vegetables on a second baking paper-lined oven tray, brush with garlic oil. Cook on the oven shelf below the Calamari Chips for 6-8 minutes or until hot and tender.
Step 4
Serve hot Calamari Chips on a warm platter with hot garlic roasted vegetables and Roasted Capsicum Dip.

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1 red capsicum, deseeded and cut into 4 equal pieces
¼ tsp paprika
1 Tbsp fresh basil leaves
½ cup HEINZ [SERIOUSLY] GOOD™ Lite Mayonnaise
400 g box Sealord frozen Calamari Chips
1 ½ Tbsp oil
1 tsp crushed garlic
200 g button mushrooms, wiped
3-4 courgettes, cut into 2cm chunks
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