Roasted Red Capsicum Dip

Roasted red peppers are the hero in this quick and easy dip. Serve with slices of crusty bread or a plate of veggie sticks for a healthy afternoon tea.

Ingredients

  • 300g roasted red capsicums in olive oil, drained
  • 1 garlic clove, thinly sliced
  • 1–2 tbs extra-virgin olive oil
  • 80 ml (1/3 cup) Greek yoghurt
  • 1 spring onion, finely chopped
  • Salt and black pepper
  • Crusty bread, to serve

Method

Step 1.
Combine all the ingredients in a food processor and process until smooth. Season to taste.

Step 2.
Slice crusty bread and serve at room temperature or chilled with the crusty bread.

Serves 2-4

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