homemade spicey roast capsicum dip

I created this recipe for my baby shower, and it was a massive hit. Although, if you have kiddies, reduce the amount of chilli.

– 1 tub of cream cheese
– 2 red capsicums, cut into strips
– 2 teaspoons of chilli
– shredded basil

1. Blend cream cheese until smooth.
2. On a baking tray roast capsicum strips until charred. When cooled, peel the skins off and place in blender and blend with cream cheese.
3. Add chilli and blend some more.
4. Refrigerate, and just before serving top with shredded basil.

2 Comments Add yours

  1. Nugget says:

    Hi Lauren, nice dip! A quick tip for roasting capsicum; roast the capsicums whole and when you pull them out of the oven, place them into a freezer bag (or any plastic container). The en leave for 5 – 10 minutes while the steam starts to peel the skins away from the flesh. Then just remove from the bag and peel remaining skins, and discard the unwanted bits (stem and seeds). If you cook more than you need just store in the fridge covered in olive oil, this is then great to add to pizzas or sandwiches or what ever. I like the blog! Take Care


  2. misslollylovesfood says:

    Couldn’t agree more! Thanks for sharing ❤


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