Roasted Capsicum Dip
Roasted Capsicum Dip
Equipment:
Baking Tray
Large Bowl
Cling Wrap
Food Processor or High Speed Blender (Vitamix, Thermomix)
1 x small jar to store dip
Ingredients:
2-3 Red Capsicums
500 g kefir cream cheese
Salt and pepper to taste
Method
Step 1:
Follow the basic kefir cream cheese recipe with your milk of choice to make 500g of soft cream cheese curds.
Step 2:
Preheat oven to 180 degrees Celsius and grease a tray with olive oil
Step 3:
Roast the capsicums in a baking tray (turning every 10 minutes) until they are blistery and charred on the outside.
Step 4:
Remove roasted capsicums from the oven and place into a bowl with clingwrap on top of the bowl so the steam is trapped.
Step 5:
Wait 10 minutes and then pull off the stem. This will lift some of the skin up then use your thumbs to rub and peel the remaining capsicum skins from the flesh.
Step 6:
Remove the core and the seeds and place the flesh straight into a high-speed blender with the kefir cream cheese.
Step 7:
Blend on high for 2 minutes until smooth and creamy. Add salt and pepper to taste and serve with crispy bread or crackers. Store in an air tight jar in the fridge for later use.