Capsicum (Bell Pepper) Dip

[Guest guest]

Capsicum (Bell Pepper) Dip

 

 

3 medium red capsicums (bell peppers)

1 large clove garlic, crushed

1/2 cup vegan sour cream

8 teaspoons chopped basil

salt and pepper, to taste

 

 

1. Line a baking tray with foil. Cut capsicums (bell peppers) lengthwise into

quarters. Remove seeds and membrane. Place skin side up onto prepared tray.

Grill (broil) for 4 to 5 minutes or until skin blisters and blackens. Transfer

to a heatproof bowl and cover with plastic wrap. Stand for 5 minutes (this helps

to lift the skin). Peel.

 

2. Place capsicum (bell pepper) and garlic into a food processor and process for

30 seconds or until well blended and smooth.

 

3. Lightly pulse in the sour cream and season with salt and pepper.

 

4. Transfer to a serving bowl. Stir in basil. Cover with plastic wrap and chill

for 2 hours.

 

 

Makes 1 3/4 cups (serves 6).