Chargrilled Capsicum and Goats' Cheese Dip 

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Who said dips were bland? Try this tangy one.

Ingredients:

2 red capsicum, seeded and cut into quarters

100 g goats' cheese

1 pinch cracked black pepper, to taste

1 coating of olive oil spray

2 sprigs of flat-leaf parsley, to garnish

1 Tbsp olive oil

200 g Smokehouse BBQ flavoured Pitos pita chips

Directions:

Heat a stovetop grill or barbecue grill on high heat. Spray the skins of the capsicums with a little oil spray, then place on the grill skin-side down. Cook for 6-8 minutes or until the skin is quite charred.

Remove the pieces from the grill, place in a plastic bag and seal for 10 minutes (this allows the capsicum flesh to ‘sweat’ off the skin).

Remove the capsicum from the bag and peel away the skin. Discard skin and place the flesh in a food processor or blender along with the goats' cheese, pepper and olive oil. Blend until fully combined.

Transfer dip to a serving bowl and sprinkle with a little chopped flat-leaf parsley. Serve with pita chips.

Variations:

You could use other Pitos varieties in this recipe, such as Spicy Moroccan; or Tangy Tomato & Red Pepper Salsa.

The variation idea is not included in the nutritional analysis.

Author:

Pitos
Pitos

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