Roasted Capsicum Dip Later Than Toasted Pita Bread

no question easy and tasty dip. Tangy roasted capsicum similar to sleek slick booming fetta, served later than toasted pita or unusual flatbread.

The ingredient of Roasted Capsicum Dip Later Than Toasted Pita Bread

• 2 large red capsicums
• 200g lemnos sleek slick fetta
• u00bd red onion finely diced
• 2 tbsp lively dill chopped
• 2 tbsp olive oil
• 2 tbsp well ventilated light lemon juice
• sea salt and freshly field black pepper
• 2 flat pita bread or any bonus flat bread
• 1 tsp smoked sweet paprika
• a few dill fronds to decorate

The Instruction of roasted capsicum dip later than toasted pita bread

• preheat the oven to 180c
• place the combine capsicums not far off from a baking tray and drizzle similar to a little olive oil cook for 30 35 minutes until skin begins to blacken and the capsicums activate to soften and collapse separate from the oven and cover tightly taking into consideration foil and inherit to cool so that the skin easily slips off like cool separate the skin and seeds and place the flesh of the capsicums in a food processor
• postponement a small piece of fetta from the block to crumble greater than the dip later place the on fire of the fetta next the capsicums dill onion salt and pepper in a food processor and blend until smooth transfer to a serving dish crumble the reserved fetta exceeding the top in imitation of a few dill fronds
• cut the flat bread into triangle shapes sprinkle taking into account bearing in mind paprika and drizzle taking into account bearing in mind a small amount of olive oil place vis u00d0u00b0 vis baking tray and put in the hot oven bake for just about 10 minutes or until crisp separate from oven and benefits later than the dip whilst yet nevertheless warm

Nutritions of Roasted Capsicum Dip Later Than Toasted Pita Bread

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