Prep: 5mins Cook: 20 – 25 mins
Serves : 4
There’s NO “butts” or “skinny” when it comes to this tasty tortilla filler dip. Just be sure your main can handle the heat.
Preheat oven to 190℃Fan
Cut each tortilla into 8 wedge shapes, place on a baking tray, drizzle with oil and sprinkle with salt and bake for 5 minutes, then remove from oven.
Preheat oven to 190℃ Fan.
Coated the diced butternut with the F.S and oil then place onto a lined baking tray.
Roast for 20-25 minutes or until the butternut is softened.
Put butternut in a blender and add tahini and peri-peri sauce process until smooth. (if the dip is too thick, add a little water)
Stir in chopped parsley and serve with toasted tortilla wedges.
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