Roast capsicum, feta and cashew dip
December 20, 2014
- Prep: 10 mins
- Cook: 2 hrs
-
10 mins
2 hrs
2 hrs 10 mins
- Yields: 6-8
Directions
1Deseed and devein 2 large capsicums and cut into quarters.
2
3Into a hot slow cooker, put 10ml of olive oil.
4
5Lay quartered capsicums skin side down, place a tea towel under the lid and cook on high for 2 hours.
6
7Remove capsicums from slow cooker and place into a plastic bag for 10 minutes or until cool.
8
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
1 Review
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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.