Roasted capsicum dip

Yield: 1 servings

Measure Ingredient
1 kilograms Red capsicums
1 500 milliliter thick yoghurt
50 grams Australian feta cheese
50 millilitres Olive oil
2 teaspoons Salt
4 Fresh mint leaves; finely sliced
6 Cloves garlic
¼ teaspoon Chilli powder

Cut the flesh off the capsicum and discard the seed core. Lay the capsicum pieces skin side up under griller and grill until the skins are blistered and blackened. Transfer the capsicum pieces to a plastic bag and cool. When cool, open the bag, peel off the skins and place the capsicum pieces in a food processor (discard the skins). To the processor, add the peeled garlic, oil, feta cheese, salt, yoghurt and chilli powder and blend until well mixed. Fold through the mint leaves by hand and add more salt if necessary. Garnish with a light sprinkle of chilli powder if desired and serve at room temperature.

Converted by MC_Buster.

Per serving: 432 Calories (kcal); 46g Total Fat; (93% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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