Serves:

6

Description:

A deliciously different dip that’s easy to make. Serve with carrot sticks, whole mushrooms and florets of blanched broccoli.

Ingredients:

• 2 red capsicums, roasted (see tip)
• 1/2 tsp minced garlic
• 125g light cream cheese
• 1/4 tsp Tabasco sauce
• Salt and pepper to taste

Method:

1. Using blender or food processor, blend the roasted capsicums with the garlic and cream cheese.
2. Add the Tabasco sauce and salt and pepper to taste and combine.
3. Serve at once, or store in a covered container in the refrigerator for up to 3 days. 

Tip: To roast capsicum, cook skin side up under a hot grill until skin becomes blistered and charred. Pop in a paper bag until cool enough to handle, then slip the skins off.

* Kids will need supervision using the blender or food processor.

Recipe by: Vikki Leng

Website: vikkileng.com.au