Roasted capsicum and chilli dip
Spice up your snack game with this flavorful Roasted Capsicum and Chilli Dip! Combining sweet roasted red pepper, creamy feta cheese, zesty garlic, fiery red hot chili peppers, and fresh parsley, it's perfect for any occasion. Easy to make and irresistibly delicious!
- 04 May 2024
- Cook time 3 min
- Prep time 20 min
- 8 Servings
- 5 Ingredients
Roasted capsicum and chilli dip is a delicious, smoky, and slightly spicy dip that’s perfect for any occasion. This vibrant and flavorful dip is made with roasted red peppers, fiery chili peppers, tangy feta cheese, and fresh herbs. It's easy to make and packs a punch of flavor, making it a great addition to your snack or appetizer spread.
Ingredients:
Instructions:
Preheat your oven to 200°C (400°F).
- Wash and dry the red pepper and chili peppers.
- Place the red pepper and chili peppers on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
- Turn the peppers occasionally for even roasting.
- Remove the roasted peppers from the oven and transfer them to a bowl.
- Cover the bowl with plastic wrap or a plate to let the peppers steam for about 10 minutes. This will make peeling the skins easier.
- Once cool enough to handle, peel off the skins and remove the seeds.
- In a food processor or blender, add the peeled and deseeded peppers, feta cheese, garlic cloves, and fresh parsley.
- Blend until smooth and creamy.
- Taste the dip and adjust seasoning if necessary. Depending on your preference, you might want a pinch of salt or a squeeze of lemon juice to enhance the flavors.
- Transfer the dip to a serving bowl.
- Garnish with a sprinkle of fresh parsley if desired.
- Serve with pita bread, crackers, or fresh vegetables.
Tips:
- Roast the red pepper and chili peppers until the skins are charred and blackened to enhance the smoky flavor.
- Allow the roasted peppers to cool in a sealed container or plastic wrap; this makes peeling off the skins much easier.
- Blend the ingredients until smooth for a creamy dip, or pulse a few times for a chunkier texture if desired.
- Add salt, pepper, or a squeeze of lemon juice to taste if you want to adjust the seasoning after blending.
- Serve with pita bread, crackers, or fresh vegetables for dipping.
This roasted capsicum and chilli dip is a simple yet flavorful recipe that can be whipped up with just a handful of ingredients. The combination of smoky roasted peppers, spicy chili, and creamy feta makes for a delightful and versatile dip. Whether you're throwing a party, looking to spice up your snack game, or adding a splash of flavor to your meals, this dip is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 63kcal | 3% |
| Protein | |
| Protein 3.44g | 2% |
| Carbohydrates | |
| Carbohydrates 2.61g | 1% |
| Fiber 0.42g | 1% |
| Sugar 0.97g | 1% |
| Fat | |
| Fat 4.72g | 6% |
| Saturated 2.88g | 10% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 5mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 30mg | 32% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.38mg | 3% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 80mg | 2% |
| Selenium, Se 3.37ug | 6% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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