Roast capsicum and walnut dip

Current rating: 0 (0 ratings)
Serves 8
Prep 10
Cook 5
Perfect for entertaining, serve with crackers and fresh vegetable sticks for a before dinner snack.

Description

Perfect for entertaining, serve with crackers and fresh vegetable sticks for a before dinner snack.
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • ¼ tsp dried chilli flakes
  • ½ cup walnuts
  • 2 tbs olive oil
  • 2 tsp balsamic vinegar
  • 2 red capsicum, roasted & skin removed
  • ¾ tsp salt

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat oil in a frypan and saute onion and garlic until soft. Add chilli and stir though.
  2. Place walnuts in a food processor and process until fine. Add onion mixture and remaining ingredients and process until smooth.
  3. Serve dip with rice crackers and fresh vegetables.

Tips

  • To roast capsicum, place whole capsicums on a lined baking tray. Bake in a hot oven for 15-20 minutes or until the skin is black. Remove from the oven, place in a bowl and cover. Allow to stand for 10 minutes or until cool enough to touch. Peel the skin off, remove the seeds and use as desired.

Tips

  • To roast capsicum, place whole capsicums on a lined baking tray. Bake in a hot oven for 15-20 minutes or until the skin is black. Remove from the oven, place in a bowl and cover. Allow to stand for 10 minutes or until cool enough to touch. Peel the skin off, remove the seeds and use as desired.

Nutrition Information