Roasted red capsicum dip

Roasted red capsicums are a staple of the Greek kitchen. Served with crusty bread, this dip works well as a snack or as part of a mezze platter.

Roasted capsicum dip Credit: Alan Benson

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 270 g roasted red capsicums in oil, drained 
• 1 garlic clove, thinly sliced 
• 1–2 tbsp extra-virgin olive oil 
• 80 ml (⅓ cup) Greek yoghurt 
• 1 spring onion, finely chopped 
• salt and black pepper 
• crusty bread, to serve

Makes 1 cup

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Combine all the ingredients in a food processor and process until smooth. Season to taste.

Serve at room temperature or chilled with crusty bread.

© 2013 Maria Benardis. All rights reserved.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.