Roasted Capsicum & Feta Dip
Roasted capsicum blended with feta, white beans and lemon to create a creamy, flavour packed dip
Ingredients
- 2 large red capsicums
- 1 long mild chilli such as cayenne, optional
- 1 head garlic top cut off
- 2 tsp extra virgin olive oil
- Salt
For the rest of the dip
- 2 tsp paprika
- ½ tsp salt
- 80 g feta cheese
- 1 tsp extra virgin olive oil
- Juice of 1 lemon
- 1 x 400 g can white beans drained
To garnish
- 1 tsp extra virgin olive oil
- Pinch paprika
- 1 tbsp chives finely chopped
- 20 g feta cheese crumbled
Instructions
- Preheat oven to 180°C.
- Cut the capsicums in half and remove the core and seeds.
- Place the capsicum halves skin side up on a baking tray along with the head of garlic (top cut off) and the whole chilli.
- Drizzle with 2 tsp olive oil and a pinch of salt.
- Roast for 30–40 minutes, until the capsicum skins are blistered and slightly charred.
- Allow everything to cool on the tray. Once cooled, peel the skins off the capsicum.
- Add the peeled capsicum, chilli and roasted garlic (squeezed from the head) to a food processor.
- Add the paprika, salt, feta, olive oil, lemon juice and drained white beans.
- Blend until smooth and creamy.
- Spoon into a serving bowl and top with olive oil, paprika, chopped chives and the remaining feta.
Notes
Serve with crusty bread, or alongside grilled fish, chicken or steak.
