So here we go, I make this whenever we have an occasion, adopted from my mum, once you try this, you won't want to buy it from the shops again!
Gaudi (my beautiful wife) and I decided to visit mum and Paul (my stepdad). Not long after we arrived, Paul with his usual friendly hospitality asked if we wanted something to eat. Agreeing, he walked over to the fridge and said, “You gotta try this dip.” Immediately my mind thought ‘oh yeah, just another shop dip’ But as he turned around I noticed it was in a ceramic bowl, “Spicy capsicum, your mother made it.” Without a moment passing, my eyes lit up to it’s familiar red tinge but I knew this was going to taste nothing like what I was familiar with. I grabbed a cracker and watched it glide over it’s creamy surface, place it within my salivating mouth and this is what was in it…
1 Large Red Capsicum
250g Cream Cheese
5 Sun Dried Tomatoes
Jalapenos
2 tsp dollops of sour cream
3 Pinches of salt
3 Pinches of Smoked Paprika
Firstly, place capsicum and jalapeno onto a tray or roasting dish and smother with oil and roast whole for about 30mins at 200°C (fan forced)
While it’s roasting be sure to leave out the cream cheese so it softens.
When it’s roasted it will look slightly blackened, take it out, remove stem and seeds
Cut into strips and place into food processor with broken up cream cheese and sun dried tomatoes, blend.
Then add jalapenos according to your taste and sour cream, blend again.
Add the salt and smoked paprika, blend again. Taste and add whatever ingredients as necessary.
Now your dip should be perfect, transfer to a bowl and let it chill for at least a couple of hours.
TIPS:
Gaudi (my beautiful wife) and I decided to visit mum and Paul (my stepdad). Not long after we arrived, Paul with his usual friendly hospitality asked if we wanted something to eat. Agreeing, he walked over to the fridge and said, “You gotta try this dip.” Immediately my mind thought ‘oh yeah, just another shop dip’ But as he turned around I noticed it was in a ceramic bowl, “Spicy capsicum, your mother made it.” Without a moment passing, my eyes lit up to it’s familiar red tinge but I knew this was going to taste nothing like what I was familiar with. I grabbed a cracker and watched it glide over it’s creamy surface, place it within my salivating mouth and this is what was in it…
1 Large Red Capsicum
250g Cream Cheese
5 Sun Dried Tomatoes
Jalapenos
2 tsp dollops of sour cream
3 Pinches of salt
3 Pinches of Smoked Paprika
Firstly, place capsicum and jalapeno onto a tray or roasting dish and smother with oil and roast whole for about 30mins at 200°C (fan forced)
While it’s roasting be sure to leave out the cream cheese so it softens.
When it’s roasted it will look slightly blackened, take it out, remove stem and seeds
Cut into strips and place into food processor with broken up cream cheese and sun dried tomatoes, blend.
Then add jalapenos according to your taste and sour cream, blend again.
Add the salt and smoked paprika, blend again. Taste and add whatever ingredients as necessary.
Now your dip should be perfect, transfer to a bowl and let it chill for at least a couple of hours.
TIPS:
- Be sure to eat with crackers or biscuits with minimal flavouring because you really will want to harness the flavour of this beautiful dip!
- Roast 2 Large Capsicum’s just in case you find you need more, you can always store the left overs in a jar of olive oil for later use!