Roasted Capsicum & Feta Dip

Ingredients

• 3 red capsicums
• 200g feta, crumbled
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Pinch of chilli flakes (optional)

Method

1. 1.Heat the oven to 220°C (or use a hot grill). Roast the capsicums whole, turning occasionally, until the skins are blistered and blackened all over, about 25-30 minutes.
2. 2.Transfer the capsicums to a bowl and cover tightly with plastic wrap or a plate for 10 minutes. Trapping the steam like this is what makes the skins slip off easily rather than needing to be scraped or peeled under running water.
3. 3.Once cool enough to handle, peel off the skins and discard along with the stems and seeds.
4. 4.Blend the roasted capsicum flesh with the feta, garlic, olive oil, lemon juice and chilli flakes until smooth, or leave it slightly textured if you prefer.
5. 5.Taste and adjust the lemon or salt as needed before serving with bread or crackers.