Roast capsicum, feta and cashew dip

Submitted by Christy Roth

Roast capsicum, feta and cashew dip

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Serving: 6
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes


  • 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)


  • Deseed and devein 2 large capsicums and cut into quarters.
  • Into a hot slow cooker, put 10ml of olive oil.
  • Lay quartered capsicums skin side down, place a tea towel under the lid and cook on high for 2 hours.
  • Remove capsicums from slow cooker and place into a plastic bag for 10 minutes or until cool.
  • Peel, 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.

1 thought on “Roast capsicum, feta and cashew dip”

  1. So I have tried this for the first time and am reasonably happy with the outcome. For my tastes, it just needs something more so I will do it again and experiment, starting with different olive oils and feta varieties. I also havent tried it on a dorito yet, which is how we have the store bought capsicum and feta dips. Thanks Christy Roth as it inspired me to use a component (mixing jar?) that came with my stick blitzer, getting it out of the box for the first time after many months.

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