Roasted Red Pepper & Cheese Dip


Cooking Methods

  • Grilling


    4 red peppers, seeded and halved
    150 ml thick Greek yoghurt
    30 g Danish white cheese
    100 g cheddar cheese, finely grated
    1 small onion, finely diced
    5 ml paprika spice


    Preheat grill in oven. Place pepper halves, skin sides up, on a baking sheet. Grill until skin bubbles and blackens, about 15 minutes.
    Remove peppers from oven and place in a plastic bag; seal and allow peppers to sweat. After about 15 minutes, the skins will slide easily off the pepper halves. Remove all peel and discard. Dice roasted peppers.
    In a processor or blender, place all ingredients and process until amalgamated, but still slightly chunky. Remove from blender, pile into a small bowl and serve alongside a fruit and cheese board, with crackers or as a dip for crisps and fresh veggies.
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