Normally, the dips platter and all of the little nibbles left over from your sundowners are usually served up to the dog, just in case its cholesterol wasn’t as high as yours.

Now here’s a way that you can combine the little morsels into a quick, tasty dish.

Quick because most of the prep is done. We used a half a punnet of pepper dew and feta dip, but most dips will do.

Serves 4

• ¼ cup of extra virgin olive oil
• 2 chicken thighs, sliced up
• 1 rasher of bacon, chopped (or salami)
• 2 cloves of garlic, minced
• 3 spring onions, diced
• Half a punnet of dip
• 6 cherry tomatoes, sliced in half
• 1 cup roasted capsicum, chopped (or sun-dried tomatoes)
• ½ cup of white wine
• 500 gm pasta
• Basil leaves, shredded
• Leftover cheese, grated

Method

Heat a large pot of salted water and bring to a rapid boil.

To a large pan, add the oil, and the chicken and brown. Next, add the bacon, garlic, and spring onions and cook through gently. Add the dip, cherry tomatoes, red capsicum, and white wine and stir through.

Meanwhile, add the pasta to the water and cook until ‘al dente’. Once the pasta is cooked, drain it and add it to the sauce, then roll the sauce through to combine. Just before serving add the basil and cheese.

Article from Campertrailer Australia Issue 29