Capsicum Dip

Capsicum Dip

As the weather gets colder, add a little warmth to your next snack with this Autumn-inspired spicy Capsicum Dip. Created by @littlekalegirl

Makes 4 Servings
Total Time 1 Hour
Difficulty Intermediate
Container 2.0-litre Low-Profile Container


  • 500 g red capsicums
  • 2 jalapenos
  • 1 cup macadamia nuts
  • 1 Tablespoon paprika powder
  • 1 teaspoon Himalayan salt
  • 1 teaspoon garlic powder
  • ½ cup extra virgin olive oil
  • 100 g feta cheese
  • ⅓ cup pomegranate seeds
  • 4 garlic cloves (extra for garnish)
  • 1 lime (juiced)
  • Parsley, to serve
  • Pine nuts, to serve


              1. Preheat the oven to 180° C.

              2. Cut the capsicums in half and place them flat in a baking dish alongside the garlic cloves and jalapenos.
              3. Brush the ingredients in the baking dish with extra virgin olive oil and sprinkle Himalayan salt on top.
              4. Bake for 50 minutes at 200° C.
              5. Once baked, let the capsicums cool, then peel off the skins.
              6. Set aside a small amount of roasted capsicum, pomegranate seeds and garlic cloves for the garnish.
              7. Place the lime juice, extra virgin olive oil, feta cheese, paprika powder, macadamia nuts, salt, roasted capsicums, garlic cloves, jalapeno, and pomegranate seeds inside your Vitamix container (in that order) and secure the lid.
              8. Blend for 10 – 15 seconds at the lowest speed until ingredients are mixed but still have a slightly chunky texture.
              9. Place the capsicum dip into a serving dish and garnish with parsley, pomegranate seeds, pine nuts, sliced roasted capsicum, and garlic cloves.

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