Vegan Roasted Capsicum Dip
Description
A much loved condiment in many households, this is the dip we go for when we’re hosting – and if you’re supplying the platters you can’t go past this super fast, yummy dip that makes plenty to go round.
Versatile and easy to make, the recipe base is delicious on it’s own and takes so little time to make but the bonus is it also works well with almost any extra herbs and spices! (and you can double the recipe)
And…. if you don’t need dairy free – say you’re lactose intolerant? Just swap the Tofutti out for Lactose free cream cheese! We’ve tried and tested both with no difference in the end result.
We’d love to hear what your favourite flavour combo is so let us know by dropping a line below!
Ingredients
| 2 fresh red capsicums |
| ½ tsp. salt |
| ½ tsp. pepper |
| ½ tbsp. extra virgin olive oil |
| 1 tub Tofutti (vegan cream cheese) |
| 1 tsp. paprika |
| 1 tsp. mustard powder |
Directions
- 1
- Preheat oven to 200 degrees Celsius (fan forced).
- 2
- Using a sharp knife, make 4 small slits in the capsicums.
- 3
- Lightly coat the capsicums with extra virgin olive oil, salt, pepper, paprika and mustard powder.
- 4
- Cook the capsicums in the preheated oven for 20 minutes.
- 5
- Once cooked, leave the capsicums to cool for 10 minutes.
- 6
- Cut the ends out of the capsicum and ensure all seeds are removed.
- 7
- In a food processor add the Tofutti and capsicum. Pulse until the mixture is smooth. Pour dip into small jars or serving dishes and refrigerate for 2 hours prior to serving.
- 8
- Note** Additional herbs and spices can be added to alter flavour to your liking.
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