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.

Serves
4

Preparation

5min

Skill level

Easy
By
7
Average: 3.1 (60 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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