Submitted by Christy Roth
Roast capsicum, feta and cashew dip
Serving: 6
Ingredients
- 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)
Instructions
- 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.
Tried this recipe?Let us know how it was!
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.