Red capsicum dip

Red capsicum dip

  • 5 mins cooking
  • Serves 6
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Red capsicum dip
  • 3 red capsicums
  • 1/2 cup almonds, lightly toasted
  • 2 clove garlic, chopped
  • 1 thick slice bread, toasted
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • salt


Red capsicum dip
  • 1
    Grill or barbecue capsicums until the skin blackens and blisters. Allow to cool and then rub the skin off. Cut in half and remove the seeds.
  • 2
    Place almonds, garlic and bread in a food processor and pulse until finely chopped. Add capsicums and process until smooth.
  • 3
    With processor motor running, add vinegar and olive oil.

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