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Friday, March 1, 2013

Fire Roasted Red Capsicum Dip

This excellent dip is also great as a spread for sandwiches.


Ingredients make 2 cups

225 g cream cheese
25 g fire roasted red capsicum
1 tbls vinaigrette
40 g chopped onion
¼ tsp sea salt

Method

Place all ingredients in the food processor and pulse until smooth. Taste and regulate the seasonings. Serve straight away with chips, crackers or cheese sticks. Refrigerate covered for up to 2 days.

Note: If you prefer your dip softer adjust it with sour cream or cream.

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