Recipe

MIXED DIP MINICAPS® BABY CAPSICUMS

8-10
Serves
30 MINS
Prep Time
0 MINS
Cook Time
16
Ingredients
Ingredients
Method
  • 3 x 175g Minicaps® baby capsicums
  • 200g labne, (see tip)
  • 1 red chilli, finely chopped (seeds in)
  • 2 tbs dukkah
  • 1 avocado
  • 3 tsp chipotle
  • 2 green shallots, finely chopped
  • 200g hommus dip
  • 2 tsp tahini
  • 1 lemon, rind finely grated
  • 2 tsp toasted sesame seeds
  • 200g beetroot dip
  • 3 tsp caramelized balsamic vinegar
  • 50g feta, crumbled
  • 1 tsp thyme
  • to serve extra virgin olive oil & crackers
  1. Cut the Minicaps® in half lengthways, remove any seeds. Arrange on a serving board or platter.
  2. Combine the labne, chilli and dukkah. Peel and smash the avocado. Add the chipotle and green shallots. Season and mix well.
  3. Combine the hommus, tahini, lemon rind and sesame seeds, season and mix well. Combine the beetroot dip, balsamic, feta and thyme, season and mix well.
  4. Spoon the dips inside the Minicaps®, drizzle with olive oil, season and serve with crackers.
Tip: You can buy labne, or it's easy to make your own; Spoon 250g Greek yoghurt into a sieve lined with muslin, cover and sit over a bowl in the fridge for 6 hours or overnight if time permits.