Roasted red capsicums are a staple of the Greek kitchen. Served with crusty bread, this dip works well as a snack or as part of a mezze platter.
- 270 g roasted red capsicums in oil, drained
- 1 garlic clove, thinly sliced
- 1–2 tbsp extra-virgin olive oil
- 80 ml (⅓ cup) Greek yoghurt
- 1 spring onion, finely chopped
- salt and black pepper
- crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1 cup
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all the ingredients in a food processor and process until smooth. Season to taste.
Serve at room temperature or chilled with crusty bread.
© 2013 Maria Benardis. All rights reserved.
Photography by Alan Benson