Roasted Red Pepper Dip & Walkers new Market Deli: Anglesey Sea Salt w/Cracked Black Pepper Tortilla Chips

On Tuesday I made a quick trip up to London to see Tom Aikens make the best macaroni and cheese I have ever had.

I didn't know it was going to be the best macaroni and cheese I ever had before I went, but it definitely made the trip worth taking! That and all the gorgeous canapés , wine, and chips!   

Mr. Aikens’ mac and cheese was inspired by Walkers new Market Deli range of chips!

He started out with a basic white sauce then he added not only cheese, but ham and sun dried tomatoes too! It was delicious!

Which is why we were all there! To try the new flavors of chips and to have a good time of course! 

Each new flavor had it’s own display that showcased the ingredients used to create the crisps. Along with someone to give us some further information on the ingredients used. Overall I really enjoyed all the new flavors! My favorites were the pita chips.

There are four flavors of potato chips:

Cornish Mature Cheddar,

Wiltshire Cured Ham, mature cheddar, and Farmhouse Chutney,

Balsamic Vinegar of Modena, and

Flame Grilled Spanish Chorizo with Roasted Onion.

Along with two flavors of tortilla chips:

Anglesey Sea Salt with Cracked Black Pepper and

Roasted Red Chilli with Mediterranean Sun dried Tomatoes.

There also two flavor of pita chips (my favorite):

Roasted Garlic with Mediterranean Herbs and

Roasted Red Pepper with English Tomato. 

After all the chips were tried and tested we sat down to watch Tom Aikens cook and while I was watching him I was thinking of a roasted red pepper dip I had once at a friends house.

When I was on the train back I did a little research and note taking and settled decided I would try this Roasted Red Pepper Dip.

It is made with roasted red peppers, fresh basil leaves from my green house, garlic and cream cheese. I used full-fat, but you can substitute with low fat if you'd like to make it lighter. 

It was a great pairing with the Anglesey Sea Salt with Cracked Black Pepper tortilla chips. My girls and I had it for lunch one afternoon with chips and veggie sticks. 

Roasted Red Pepper Dip:

200g jarred roasted red peppers, drained & chopped

handful of fresh basil leaves

1 clove of garlic (small one for a hint or a slightly bigger one for a bit of a punch)

150g cream cheese (low-fat or full-fat)

Place the chopped peppers, basil leaves, and garlic in a food processor and pulse until mostly smooth. Then add the cream cheese and mix until combined. Sit in the fridge for at least one hour or longer to develop the flavors. Before serving chop up a small bit of roasted red pepper and place in the middle of the dip and add a few fresh basil leaves. Dip in chips or veggie sticks and enjoy!

The dip was a perfect pairing for the Anglesey Sea Salt and Cracked Black Pepper Tortilla Chips!

notes: The chips will be available nationwide from the 23rd of June. The crisps were part of the goodie bag for attending the event. For further information please read my content/policy page above. I love the fact that they are called chips and crisps. Recipe inspired by a Betty Crocker recipe.