Roasted Red Pepper & Cheese Dip
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.