Roast Capsicum Dip


More on the snack front. Savoury snacks.. Yum! We have whipped up an epic snack plate and you should definitely give these dips a try! First of all we're going to be mixing together a spicy roast capsicum dip thats a little bit sweet, a little bit spicy, but can be whipped up in no time at all.

This version contains nuts but you can swap this up and use cream cheese as a filler if there is a nut allergy.


Yield: Serves 8 to 10
Time: 10 minutes + cooking time

  • 4 red capsicums
  • 1 onion
  • 2 cloves garlic
  • EVOO - Extra Virgin Olive Oil
  • 2 small chilies
  • Salt + pepper to taste
  • 1 cup cashew nuts
  • ½ cup walnuts
  • ¼ cup balsamic vinegar
  • 1 tablespoon brown or coconut sugar (optional but adds sweetness to the onion)
  1. Preheat oven to 170 d C.
  2. Start by popping the capsicums into roasting tray and putting them into a hot oven to soften.
  3. Meanwhile, thinly slice onion and smash garlic.
  4. Fry off onion until soft in hot olive oil over medium heat – 5 to 8 minutes. Add garlic and cook for a further 1 minutes.
  5. Thinly slice chilli and add this plus balsamic vinegar and brown sugar to the pan.
  6. Cook for 2 minutes until soft. 
  7. When the capsicum is soft and nicely roasted, pull out of the oven and peel capsicum skin off to remove completely. 
  8. Add the capsicum, onion mixture, and nuts into food processor.
  9. Blitz until combined and season to taste.