Capsicum & Lemon Myrtle Dip

A crowd-pleasing dip for every occasion.


  • 1/2 cup sour cream
  • 1 tomato
  • 300gm red capsicum
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt flakes
  • 1/2 teaspoon brown sugar
  • 1 big clove garlic smashed and chopped (or 2 small cloves)
  • 1 1/4 teaspoons lemon myrtle
  • Cracked pepper (3 turns)
  • 1/4 teaspoon pepperberry (optional)
  • 1 tablespoon lemon juice


  • Preheat oven to 200°C/ 180°C fan-forced.
  • Cut the capsicum & tomato into 4, removing the cores and seeds.
  • Rub oil over capsicum & tomato, sprinkle over the garlic, 1/2 teaspoon salt flakes* and the brown sugar. Roast for 35 to 45 minutes until soft to touch. Allow to cool, remove the skins.
* Use half the amount of salt if you are using fine salt.
  • Using a food processor, combine the capsicum, tomato & garlic, lemon myrtle, pepperberry, sour cream, lemon juice and 1/4 teaspoon of salt flakes*. Blitz until well combined.
  • Refrigerate for at least 4 hours before serving to allow the flavours to infuse.
  • Because this dip uses sour cream, it's always best to keep it in the fridge until you're ready to serve, this will keep it nice and firm.

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