Name: Roasted capsicum dip with toasted pita bread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Ingredients: 2 large red capsicums; 200g Smooth Fetta; ½ red onion, finely diced; 40.00 ml fresh dill, chopped; 36.40 gm olive oil; 42.00 gm fresh lemon juice; Sea salt and freshly ground black pepper; 2 flat pita bread (or any other flat bread); 2.50 gm smoked sweet paprika; A few dill fronds to decorate

Roasted capsicum dip with toasted pita bread

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Delicious roasted capsicum and creamy feta dip, perfect with toasted pita bread.

Ingredients:

2 large red capsicums
200g Smooth Fetta
½ red onion, finely diced
40.00 ml fresh dill, chopped
36.40 gm olive oil
42.00 gm fresh lemon juice
Sea salt and freshly ground black pepper
2 flat pita bread (or any other flat bread)
2.50 gm smoked sweet paprika
A few dill fronds to decorate

Instructions:

Preheat the oven to 180 degrees Celsius.
On a baking tray, gently coat whole capsicums with olive oil. Roast for 30-35 minutes until skins char and capsicums become tender. Remove from oven, cover tightly with foil, and allow to cool to easily peel off the skin. Discard skin and seeds, then transfer capsicum flesh to a food processor.
Crumble a small piece of Fetta from the block to set aside for later. In a food processor, blend the remaining Fetta with capsicums, dill, onion, salt, and pepper until smooth. Transfer the mixture to a serving dish, then crumble the reserved Fetta over the top and garnish with dill fronds.
Cut the flat bread into triangles, sprinkle with paprika, drizzle with a touch of olive oil, and bake until crisp, about 10 minutes. Serve hot with the dip.

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