From Chef Oonagh Williams of Royal Temptations Catering
I bought a small tub of this type of dip at the grocery store. It was good, but pricey, so a friend had seen a recipe online, told me about it and then I did my own thing. The dip lasts in the refrigerator for about a week.
This dip is great in a vegetable tray, spread in a wrap, with cheese and crackers, spread on grilled fish or chicken to finish. I topped thin slices of seared tuna in sesame seed/black pepper crust (Outback copy cat) with a squiggle of peppadew dip, on top of cucumber slices or small lettuce leaf. I loved it as a dip with shrimp instead of cocktail sauce.
Using my cornmeal waffle recipe, you can also make tiny waffles by just putting small spoonfuls of batter onto waffle iron so they can take the place of crostini or croûtes. Crisp in oven when guests arrive and serve with peppadew dip, shrimp and peppadew, etc.
Note from Oonagh:I made it for Thanksgiving and only had 20 peppadews left unless I opened a new jar. It was the same flavor and heat level as 24 peppadews, so obviously size and spiciness varies. It was devoured at Thanksgiving just with crackers.