Roast capsicum, feta and cashew dip


December 20, 2014

Roast capsicum, feta and cashew dip 0 0 5 0
  • Prep: 10 mins
  • Cook: 2 hrs
  • 10 mins

    2 hrs

    2 hrs 10 mins

  • Yields: 6-8


Part 1

2 x large red capsicums

10g olive oil

Part 2

100g feta cheese

50g cashews

10g olive oil

1/4 - 1/2 teaspoon hot chilli powder (to taste)


1Deseed and devein 2 large capsicums and cut into quarters.


3Into a hot slow cooker, put 10ml of olive oil.


5Lay quartered capsicums skin side down, place a tea towel under the lid and cook on high for 2 hours.


7Remove capsicums from slow cooker and place into a plastic bag for 10 minutes or until cool.


9Peel, then add 100g feta, 10g olive oil, 50g cashews and 1/4 - 1/2 teaspoon chilli to a blender or similar device. Blitz until the desired consistency.

Submitted by Christy Roth


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