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Roasted Red Capsicum Cream Cheese Dip


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Ingredients

Roasted Red Capsicum Cream Cheese Dip

  • 2 large red capsicum, s, trimmed
  • ½ bunch dill
  • 3 shallots, trimmed and peeled
  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • Zest 1 lemon
  • 200 g cream cheese, cubed
  • 60 g sour cream
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 6
    20min
    Preparation 4min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Roast capsicums in oven for 15 minutes at 200˚C.  Place in covered plastic bowl and allow to
    ‘sweat’ for a few minutes.  Peel, skin
    and de-seed.  Set aside.



    Place dill in TM bowl and chop for 2 seconds on speed 7.  Set aside.



    Without washing TM bowl, chop shallots and garlic for 3-4 seconds on speed 7.  Add oil and cook
    for 2 minutes at 100˚C on speed 1.



    Add roasted capsicums to the shallots and garlic and blend for 8 seconds on speed 7.



    Add the zest of lemon, cream cheese, sour cream, paprika and salt
    and pepper and mix for 1 minute on speed 5.



    Taste and season accordingly.



    Add dill and mix through for 5
    seconds
    on speed 5.



     



    Serve with crostini.

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Comments

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  • Great recipe, I didn't have

    Submitted by karls.g on 24. December 2015 - 19:17.

    Great recipe, I didn't have sour cream so used 100g of feta cheese instead, and couldn't resist adding 15g of balsamic vinegar. Turned out really well.

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  • Absolutely FABULOUS! Just

    Submitted by Tamyve77e on 25. July 2015 - 10:42.

    Absolutely FABULOUS!

    Just need to allow some time to sit in the fridge to thicken up. Will DEFINATELY be making this again as it is nut free so can be sent to school  for GF child to eat with crackers!!

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  • Very tasty Dip, i have made

    Submitted by Helenbamp on 17. August 2014 - 15:25.

    Very tasty Dip, i have made this a few times. The first few times I roasted my own capsicums. Today I made it using capsicums already roasted in a jar from Italian store. It was just as good and took no time at all.

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  • A fair bit of bother roasting

    Submitted by stefjan on 6. June 2014 - 21:14.

    A fair bit of bother roasting and skinning the capsicums...This dip was quite tasty but honestly, I probably won't be bothered making it again.

    Janette

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  • Was quite tasty, but a little

    Submitted by Tashyy on 12. March 2014 - 09:38.

    Was quite tasty, but a little runny even after chilling. I added a chilli but will add more next time.

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  • can you use ricotta cheese

    Submitted by jenmac007 on 17. September 2013 - 13:57.

    can you use ricotta cheese for this recipe?

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  • This is one of my favourite

    Submitted by Judy on 18. December 2010 - 11:11.

    This is one of my favourite dips. I always keep packets of roasted capsicum in my freezer, easier to  roast 4 capsicums at a time, pack them into 2 per zip lock bag and just thaw out what you need. I just cut them in half, de-seed them and place under the griller until their skins have blackened then follow the above method to remove the skin. Handy for pizza, dips and any recipe that calls for red capsicum.

    Judy from Adelaide, South Australia

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