3 roasted red capsicums
3 spring onions
1 clove garlic
1 tbs olive oil
200g softened cream cheese, low fat
60g sour cream
Zest of a lemon
1/2 tsp smoked paprika
Salt and pepper
- Wash hands.
- In a mini-blender, garlic and spring onions very finely.
- Heat the oil in a small saucepan and add the blended mix. Cook for 2 to 3 minutes and place into a medium sized bowl to cool.
- Place the capsicums in the mini-blender and blend until just roughly chopped. Put this into the bowl as well.
- Add the lemon, cream cheese, sour cream and nutmeg. Combine really well. Season to taste with salt and pepper.
SMARTY TIP: Serve this Red Capsicum Dip with cucumber, carrot and celery sticks (called crudites) or pita bread crackers. This is also delicious on sandwiches.