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Roasted capsicum and feta dip

Author: Brooke Delfino - Dietitian (BSc Nutrition (Hons), APD

Photographer: John Paul Urizar

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Snacking has never been healthier — or tastier — with this vibrant roast capsicum and feta dip. Perfect for entertaining!

Serves: 8

Time to make: 40 mins , plus cooling

Hands-on time: 10 mins

Ingredients

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2 large red capsicums
200g reduced-fat cottage cheese
100g reduced-fat feta, crumbled
¼ teaspoon dried chilli flakes (optional), plus extra to serve

Instructions

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1 Preheat oven to 200ºC. Place whole capsicums on a baking tray, then roast for 25–30 minutes or until softened. Transfer to a glass bowl, cover with cling wrap and set aside for 10 minutes. When cool enough to handle, remove and discard skin and seeds. Roughly chop flesh.

2 Transfer capsicum to a food processor. Add remaining ingredients and process until smooth. Season with freshly ground black pepper.

3 Serve sprinkled with extra chilli flakes.

Serving suggestion

Serve with cut-up vegetables or spiced pita chips

Nutrition Info (per serve)

Calories 26 cal

Kilojoules 108 kJ

Protein 2.6 g

Total fat 0.9 g

Saturated fat 0.5 g

Carbohydrates 1.5 g

Sugar 1.5 g

Dietary fibre 0.5 g

Sodium 63 mg

Calcium 24 mg

Iron 0.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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