Roasted crimson peppers are the hero on this fast and simple dip. Serve with slices of crusty bread or a plate of veggie sticks for a wholesome afternoon tea.
Substances
- 300g roasted crimson capsicums in olive oil, drained
- 1 garlic clove, thinly sliced
- 1–2 tbs extra-virgin olive oil
- 80 ml (1/3 cup) Greek yoghurt
- 1 spring onion, finely chopped
- Salt and black pepper
- Crusty bread, to serve
Methodology
Step 1.
Mix all of the components in a meals processor and course of till clean. Season to style.
Step 2.
Slice crusty bread and serve at room temperature or chilled with the crusty bread.
Serves 2-4
