roasted red capsicum dipMakes 1 bowl

Chicken and Mushroom Filo Pies Recipe by Maria Benardis, Founder of Greekalicious and author “My Greek Family Table” winner of the prestigious 2009 Gourmand World Cook Book Award – Best Mediterranean Cuisine Book



Photographed by Alan Benson.

Roasted red capsicums are a staple of the Greek kitchen. Served with crusty bread, this dip works well as a snack or as part of a mezze platter.

Roasted Red Capsicum Dip Ingredients

270 g roasted red capsicums in oil, drained
1 garlic clove, thinly sliced
1–2 tbsp extra-virgin olive oil
80 ml (⅓ cup) Greek yoghurt
1 spring onion, finely chopped
salt and black pepper
crusty bread, to serve

How to make Roasted Red Capsicum Dip

Combine all the ingredients in a food processor and process until smooth.

Season to taste.

Serve at room temperature or chilled with crusty bread.


©2012 Maria Benardis. All Rights Reserved.