Capsicum and Feta Dip

Capsicum dip presented inside half a capsicum

Oven roasted farm fresh spicy capsicum, smooth and creamy savoury consistency, and just enough zest to liven up any accompaniment!

Mid-meal snacks can be a challenge. You want to choose something healthy- ideally including extra vegetables to help you reach your 5 serves a day- but you want it to be delicious, satisfying, and keep you feeling full until your next meal.

Here we’ve put together a tasty dip that anyone could prepare, and that will make it easy and enjoyable to sneak some extra veggies into your day!


1 medium red capsicum

1 clove garlic

1 cup light cottage cheese

100g reduced fat feta cheese

1/2 tsp paprika

1 tsp lime juice

Ground pepper to taste


1: Pre-heat the oven to 190 degrees (fan forced). Line an oven tray with baking paper. Wash and dry the red capsicum, and place on the tray with the clove of garlic. Bake for 20-25 minutes, or until soft.

2: Put aside until cool, and then peel off capsicum skin, chop into quarters, and scoop out the seeds. Peel skin off the clove of garlic.

3: Place both capsicum flesh and garlic in a food processor with the remaining ingredients. Blend until a smooth consistency.

4: Season with ground pepper to taste. Refrigerate until cool.

5: Serve with your selection of fresh vegetable sticks such as carrots, cucumber, celery, green or orange capsicum, broccoli or cauliflower florets.


Per serve

Cal     kJ        Fat       Sat fat    Carbs    Sugar     Protein

124     520      5            3            5.5         4.4           13