Roasted capsicum and feta dip
- 2 large red capsicums
- 200g reduced-fat cottage cheese
- 100g reduced-fat feta, crumbled
- ¼ teaspoon dried chilli flakes (optional), plus extra to serve
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.
Serve with cut-up vegetables or spiced pita chips
Nutrition Info (per serve)
Total fat 0.9g
–Saturated fat 0.5g
Dietary fibre 0.5g
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