Roasted capsicum dip
Roasted capsicum dip is a smoky and creamy blend of roasted red peppers, cream cheese, garlic, and basil, perfect for snacking or spreading. This easy-to-make dip delivers vibrant flavors and can be served with a variety of dippers.
Cook time 0 min
Prep time 10 min
Ingredients:
3 red peppers1/2 cup cream cheese
2 garlic cloves
1/2 cup basil leaves
The roasted capsicum dip is a delightful, smoky, and creamy dip that's perfect for parties, snacking, or as a spread on your favorite sandwich. Combining the vibrant flavors of roasted red peppers, rich cream cheese, zesty garlic, and aromatic basil, this dip is both tasty and simple to prepare.
Instructions:
- Preheat your oven to 200°C (390°F).
- Wash the red peppers thoroughly.
- Place the whole red peppers on a baking sheet lined with parchment paper.
- Put the baking sheet in the preheated oven.
- Roast the peppers for 20-25 minutes, turning them occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and place them in a bowl.
- Cover the bowl with plastic wrap or a plate to trap the steam. Let them cool for about 10 minutes. This helps to loosen the skin.
- Once cooled, peel away the skins and remove the seeds and stems.
- While the peppers are cooling, peel the garlic cloves.
- In a food processor or blender, add the roasted peppers, cream cheese, garlic cloves, and basil leaves.
- Blend until smooth and well combined. You may need to scrape down the sides of the processor a couple of times to ensure an even texture.
- Taste the dip and add salt and pepper to your liking. You may also add a little lemon juice or olive oil for extra flavor, if desired.
- Transfer the roasted capsicum dip into a serving bowl.
- Garnish with a few fresh basil leaves or a drizzle of olive oil if desired.
- Serve the dip with your choice of crackers, bread, vegetable sticks, or spread it on sandwiches and wraps.
Your roasted capsicum dip is now ready to enjoy! This dip is wonderfully versatile – serve it with fresh vegetables, crackers, or warm pita bread. The combination of roasted red peppers, creamy cheese, and fragrant basil is sure to be a hit with your family and friends.
Roasted capsicum dip FAQ:
Roast the peppers for 20-25 minutes at 200°C (390°F), turning them occasionally until the skins are charred and blistered.
You can substitute cream cheese with Greek yogurt for a lighter option or a vegan cream cheese alternative for a dairy-free version.
Store the dip in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to a month; however, the texture may change slightly upon thawing.
Serve this dip with crackers, bread, or fresh vegetable sticks like carrots, celery, or cucumber. It also works well as a spread on sandwiches or wraps.
The peppers are done when their skins are charred and blistered. They should be soft to the touch, indicating they are fully cooked.
Tips:
- To roast the red peppers, you can place them directly on a gas flame, under a broiler, or in a hot oven until the skins are charred and blistered.
- Once roasted, place the peppers in a bowl and cover with plastic wrap or a lid for 10 minutes to make peeling easier.
- For a smoother consistency, you can blend the dip longer or add a bit of olive oil.
- Adjust the garlic and basil to taste, as some may prefer more or less of these strong flavors.
- To store the dip, keep it in an airtight container in the refrigerator for up to 3 days.
Nutrition per serving
8 ServingsCalories 36kcal
Protein 1.49g
Carbohydrates 3.20g
Fiber 0.66g
Sugar 2.11g
Fat 2.29g
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