Roasted Red Pepper & Cheese Dip

Level

Beginner

Category

  • Vegetarian
  • Side Dish

Cuisine

  • Mediterranean

Cooking Methods

  • Grilling

Ingredients

    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

Directions

    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.
Oxtail & Bacon PotjieDeconstructed Apple Pie with Cinnamon Cream