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Name: Roasted Capsicum Dip
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 kg Red capsicums; 1 500 milliliter thick yoghurt; 50 g Australian feta cheese; 50 ml olive oil; 2 ts Salt; 4 Fresh mint leaves; finely; 6 Garlic; 1/4 ts Chilli powder

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INGREDIENTS

1 kg Red capsicums
1 500 milliliter thick yoghurt
50 g Australian feta cheese
50 ml olive oil
2 ts Salt
4 Fresh mint leaves; finely
6 Garlic
1/4 ts Chilli powder

INSTRUCTIONS

Cut the flesh off the capsicum and discard the seed core. Lay the capsicum pieces skin side up under griller and grill until the skins are blistered and blackened. Transfer the capsicum pieces to a plastic bag and cool. When cool, open the bag, peel off the skins and place the capsicum pieces in a food processor (discard the skins). To the processor, add the peeled garlic, oil, feta cheese, salt, yoghurt and chilli powder and blend until well mixed. Fold through the mint leaves by hand and add more salt if necessary. Garnish with a light sprinkle of chilli powder if desired and serve at room temperature. Per serving: 432 Calories (kcal); 46g Total Fat; (93% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4268mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roasted Capsicum Dip

1 kg Red capsicums
1 500 milliliter thick yoghurt
50 g Australian feta cheese
50 ml olive oil
2 ts Salt
4 Fresh mint leaves; finely
6 Garlic
1/4 ts Chilli powder

Cut the flesh off the capsicum and discard the seed core. Lay the capsicum  pieces skin side up under griller and grill until the skins are blistered  and blackened. Transfer the capsicum pieces to a plastic bag and cool. When  cool, open the bag, peel off the skins and place the capsicum pieces in a  food processor (discard the skins). To the processor, add the peeled  garlic, oil, feta cheese, salt, yoghurt and chilli powder and blend until  well mixed. Fold through the mint leaves by hand and add more salt if  necessary. Garnish with a light sprinkle of chilli powder if desired and  serve at room temperature.        Per serving: 432 Calories (kcal); 46g Total Fat; (93% calories from fat);  1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4268mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1092g)
Recipe Makes: 1 servings

Calories: 470
Calories from Fat: 135 (29%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 55.1mg		2 %
Potassium 2345.8mg		62 %
Total Carbohydrate 74.4g		22 %
	Dietary Fiber 24.8g	99 %
	Sugars, other 49.6g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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