Recipe - Roasted Capsicum Dip

1 kg Red capsicums
1 500 milliliter thick yoghurt
50 g Australian feta cheese
50 ml Olive oil
2 teaspoon Salt
4 Fresh mint leaves; finely
cut or sliced up
6 Cloves garlic
One fourth teaspoon 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.

Converted by MC_Buster.

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.