December 20, 2014
2 hrs 10 mins
2 x large red capsicums
10g olive oil
100g feta cheese
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
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.
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.