This dip is perfect when entertaining, BBQ’s, picnics and days at the beach. It is perfect for all your entertaining needs and makes a lot, is super yummy and you could spice it up by adding some chilli into the mix if you wanted to.

 

February 20, 2018
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Ingredients

  • 1 red capsicum
  • 2 garlic clove
  • 1 tbsp. olive oil
  • 1 block cream cheese or 250g labneh

Instructions

Thermal Cooking Method

  1. Preheat oven to 150ºC.
  2. Cut the core out of the capsicum and slice into large chunks.
  3. Place on an oven tray with the garlic, drizzle with olive oil and bake for approx. 30 minutes (or until nice and tender). Allow to cool before proceeding to next step.
  4. Place garlic and capsicum into your mixing jug and blitz 3 seconds/speed 5. Scrape sides and repeat if necessary.
  5. Add cream cheese (or labneh) and mix again in thermie for 30 seconds/speed 4.
  6. Store in the fridge until ready to serve.

Traditional Cooking Method

  1. Preheat oven to 150ºC.
  2. Cut the core out of the capsicum and slice into large chunks.
  3. Place on an oven tray with the garlic, drizzle with olive oil and bake for approx. 30 minutes (or until nice and tender). Allow to cool before proceeding to next step.
  4. Place garlic and capsicum into a jug or bowl and using a blender pulse until contents are all finely chopped.
  5. Add cream cheese (or labneh) and mix again using the blender for until contents are all well combined.
  6. Store in the fridge until ready to serve.
  • Lots