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

Method:

• 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.

Eat Occasionally