Roast capsicum, feta and cashew dip

Roast capsicum, feta and cashew dip


December 20, 2014

  • Prep: 10 mins
  • Cook: 2 hrs
  • 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.

2Into a hot slow cooker, put 10ml of olive oil.

3Lay quartered capsicums skin side down, place a tea towel under the lid and cook on high for 2 hours.

4Remove capsicums from slow cooker and place into a plastic bag for 10 minutes or until cool.

5Peel, 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


1 Review

Darren Comley

November 10, 2017

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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