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7-Layer Summer Vegetable Dip 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.
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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

7-Layer Summer Vegetable Dip

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  • Gluten-free
20
portions
0:25
Preparation
0:15
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 2
    medium zucchini, cut lengthwise into 1/2 cm (1/4") slices
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  • 3
    red bell peppers, cut lengthwise in quarters
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    RED, ORANGE OR YELLOW SWEET PEPPERS

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  • 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
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    NAKED COCONUTS SAUCE

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    296 ml SELECTED VARIETIES


    SOMETHING SPECIAL DIPPING SAUCE

    SOMETHING SPECIAL DIPPING SAUCE

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    300 g SELECTED VARIETIES


    HP OR LEA & PERRINS SAUCE

    HP OR LEA & PERRINS SAUCE

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    SELECTED SIZES SELECTED VARIETIES


  • 1/2 lb
    (225 g)
    medium cheddar, grated
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    IRRESISTIBLES ARTISAN 2 YEAR WHITE CHEDDAR

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    280 g SELECTED VARIETIES


  • 3
    Tomato, sliced in half along the equator, seeded and roughly chopped
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    CASE PRODUCT OF SPAIN


  • 1 1/2 cups
    (375 mL)
    whole pitted black olives, roughly chopped
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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

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Gluten-free recipes

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