7 September, 2015
Roast Capsicum Dip
Roast Capsicum Dip
Ingredients:
- 3 large red capsicums
- 125g cream cheese, softened
- 1 teaspoon minced garlic
- Salt & pepper, to taste
Method:
- Preheat oven to 200°C, place the capsicum on a baking tray and roast, turning occasionally until the skin is charred and blistered
- Remove from the oven, sit for a couple minutes to cool slightly then place in a zip lock bag and set aside for 10 minutes
- Remove the capsicum from the bag and peel the skin and remove the stem and seeds, they can be thrown out, do no rinse the flesh as it will ruins the flavour
- Place capsicum, cream cheese, garlic and salt and pepper in a food processor or thermos cooking until and process until smooth [Speed 6; 10 seconds]
- Keep in the fridge until you are ready to serve.
Recipe Notes:
- Store covered in the fridge for a maximum of 7 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.