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Recipes
MIXED DIP MINICAPS® BABY CAPSICUMS Recipe
Finger Food & Dips
Prep Time
30 mins
Cook Time
0 mins
Course
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Ingredients List
Serves 8-10 people
3 x 175g Minicaps ®baby capsicums
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
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
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step by step instructions
Cut the Minicaps® in half lengthways, remove any seeds. Arrange on a serving board or platter.
Combine the labne, chilli and dukkah. Peel and smash the avocado. Add the chipotle and green shallots. Season and mix well.
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.
Spoon the dips inside the Minicaps®, drizzle with olive oil, season and serve with crackers.
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