Roast Capsicum Dip
Roast red capsicum dip is quick and easy as a party starter. Using homemade roasted bell peppers combined with simple ingredients.
Servings: 8
Calories: 217kcal
Ingredients
- ⅓ cup pistachio nuts roasted and salted, Note 1
- 200 grams/ 7 oz feta cheese chopped into chunky pieces
- 250 gram/ 8 oz cream cheese room temperature, block chopped into pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 medium roasted red capsicums Note 2
- 2 cups basil leaves stems trimmed, loosely packed
Garnish (optional):
- basil leaves
- pistachio nuts roughly chopped
Instructions
- Pistachio nuts: add the pistachio nuts to the food processor bowl and give them a quick blitz to roughly chop.
- Combine: then add the feta cheese, cream cheese, garlic powder, onion powder, roast capsicums and basil to the chopped nuts and blitz to combine. Remove the lid and use a spatula to scrape down the insides of the bowl, pushing the ingredients back down into the bowl. Then give it another blitz to combine.
- To serve: once combined, remove the lid of the food processor and use the spatula to transfer the dip to a bowl. Sprinkle some chopped pistachios over the top and add some basil leaves for garnish. Provide crackers, chips or toasted pita triangles for serving.
Notes
- Note 1 - Pistachio nuts: start by blitzing (roughly chopping) the pistachios in the food processor on their own. If we try and do it all at once they will mix in with the dip but not get chopped up into pieces.
- Note 2 - Roast Capsicums (bell peppers): if you want to use store bought roast capsicums you will need 2 x jars. Drain and discard the oil then pat dry with paper towels. (250 grams x 2 = 500 grams or 17 oz). (Not the super massive jars, but regular sized ones).
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 650mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 976IU | Vitamin C: 10mg | Calcium: 184mg | Iron: 1mg