Feta and capsicum dip

Do you ever stop to think about where a word might have come from? I’d love to know who first looked at a tree and decided to call it a tree. What if they’d called it a chair instead? Would we be sitting on trees? Have I confused you enough yet?

If you’ve seen The Castle then you’ll know the conversation between Daryl and his wife Sal one night over dessert.

D: ‘What do you call this love?’

S: ‘Ice-cream.’

D: ‘Ah but it’s what you’ve done with it.’

S: ‘Scooped it out of the punnet?’

Feta and capsicum dip

I’m pretty sure a similar conversation took place the day dip was called ‘dip’.

D: ‘What do you call this love?’

S: (hmm… you dip stuff in it so…) ‘Dip.’

D: ‘You’re so clever love.’

This dip recipe is about as simple as naming dip. It has just four ingredients, it’s super smooth and creamy but despite its naughty appearance and texture, it’s actually not naughty at all.

Ready for roasting

Pre-heat the oven to 200C fan-forced and line a baking tray with paper. Wash and dry the capsicum and put it on the tray. Bake it for 20 minutes or until it’s nice and soft.

Roast capsicum

When it looks like this it’s done.

Put it on a plate and cover it with plastic wrap. When it’s cool enough to touch, peel off the skin and remove the seeds and membrane. Chop up the flesh roughly.

Into the food processor

Place the roasted capsicum, feta, cottage cheese and pepper in the food processor and blitz it all together until it’s nice and smooth.

Feta and capsicum dip

I served my dip with warm crusty no-knead artisan bread but if you wanted to be super healthy you could serve it with vege sticks. Enjoy!

What about you? What do you think is a strange name? Would you have called a tree a tree or something a little fancier?

Feta and capsicum dip

Roast capsicum and feta dip

Roast capsicum and feta dip

Ingredients

  • 1 red capsicum
  • 1 cup low-fat cottage cheese
  • 100g(3.5oz) reduced-fat feta
  • ground black pepper

Instructions

  1. Pre-heat the oven to 200C(392F).
  2. Line a tray with baking paper and roast the capsicum for 20 minutes or until soft.
  3. Remove it from the tray to a plate and cover it with plastic wrap.
  4. When it has cooled enough to handle, remove the skin, seeds and membrane and chop roughly.
  5. Place the capsicum, feta, cottage cheese and pepper in the food processor and process until smooth.
  6. Chill and serve with veges, bread or biscuits.

 

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