Chargrilled Capsicum and Goats' Cheese Dip
Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 8 mins
Who said dips were bland? Try this tangy one.
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
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.
You could use other Pitos varieties in this recipe, such as Spicy Moroccan; or Tangy Tomato & Red Pepper Salsa.
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