Sour Cream, Sweet Chilli & Coriander Dip



  • 350 g Pepperdew Sweet Peppers (1 jar)
  • 200 g Crème Fraiche
  • 200 g Sour Cream
  • 25 g Fresh Coriander
  • 2 Plum Tomatoes
  • 2 Red Chillies
  • Salt & Milled Black Pepper


  1. De-seed the red chillies and roughly cut. Quarter the plum tomatoes.
  2. Drain the Pepperdew sweet peppers. Place the peppers, chillies and tomatoes in a blender and blend until finely chopped.
  3. Place in a bowl, add the sour cream and créme fraiche and fold together.
  4. Season with sea salt and milled black pepper.
  5. Finally, add the roughly chopped fresh coriander and place in a refrigerator.
  6. Serve with a bowl of KETTLE® Chips Sweet Chilli & Sour Cream.