Roasted capsicum and chilli dip
Roasted capsicum and chilli dip combines smoky roasted red peppers, spicy chili, and tangy feta for a vibrant appetizer. This easy-to-make dip is perfect for serving with pita, crackers, or fresh veggies.
Cook time 3 min
Prep time 20 min
Ingredients:
1 red pepper3/4 cup feta cheese
2 garlic cloves
2 red hot chili peppers
2 tbsp fresh parsley
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.
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.
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.
Roasted capsicum and chilli dip FAQ:
Roast the red pepper and chili peppers in a preheated oven at 200°C (400°F) for about 20-25 minutes, or until the skins are charred and blistered. Turning them occasionally ensures even roasting.
The peppers are done when their skins are charred and blistered. This indicates they are soft and ready to be peeled.
Yes, you can prepare the dip in advance. Store it in an airtight container in the refrigerator for up to 3 days. Remember to stir before serving to refresh the texture.
You can substitute feta cheese with goat cheese or cream cheese for a different flavor and texture. Adjust the seasoning accordingly, as these options may vary in saltiness.
To adjust spiciness, use fewer chili peppers or substitute with milder peppers. You can also include a bit more feta or sour cream to balance the heat.
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.
Nutrition per serving
8 ServingsCalories 63kcal
Protein 3.44g
Carbohydrates 2.61g
Fiber 0.42g
Sugar 0.97g
Fat 4.72g
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