1 Red Capsicum (G)
2-3 Cloves of garlic(G)
100gms Feta cheese
2 tbspns Cottage Cheese
Juice of 1 lemon (G)
1/4 cup Parmesan cheese (the better quality) the cheekier the dip!

(K): Drizzle Capsicum & Garlic in good olive oil,  sea salt and cracked black pepper, and roast in hot oven (180degrees) until soft. 
(P): NB: the garlic will soften more quickly than the capsicum so be sure to take it out before the capsicum.  Take out the cooked capsicum and place in a plastic bag, seal it and place in refrigerator for 1/2 hour.

(P): Remove the capsicum from the bag, at this stage it should look all soggy and soft.  Be sure not to let all of the lovely juices run out of the bag as they are the “zing” in the dip that makes it work.  

(P):  Gently peel off the outer skin from the capsicum, it should come away easily if the capsicum is ready.  Slice the capsicum in half, but don’t slice through the top. (This area as all the seeds attached to it and it is important not to slice through it or you will end up with seeds EVERYWHERE).   Put your thumb under the seed bulb and gently break it away from the flesh.    Using a sharp knife edge scrape along the inside of the flesh to remove any other scattered seeds from the flesh.   You can slice it up at this stage into thin strips ready for the blender.

(P): With the garlic, once cooled it should squeeze out of the husk quickly and easily.   

(P): Place all the other ingredients in blender, squeeze out the garlic, and then de-skin & de-seed the capsicum and add to blender.

(K): My kids love to turn on the blender once all the ingredients have been added.  I make sure that I am always beside them supervising when they do this.  Most food processors these days wont work unless there have been several steps taken to lock things into place to ensure the machine is safe to use.

(K): Chill & serve with floweretts of broccoli, celery or carrot,

NB:  You can spruse it up a bit with a sprinkle of  fresh parsley, fresh spinach or fresh coriander.(G)  A nice little lug of oil, flaxseed or olive oil wouldn’t go astray either in finishing.

TIPS:  Being efficient I normally roast a whole clove of Garlic at once.  This prevents it burning and you can always squeeze and freeze it  to use in other dishes.

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