Capsicum & Lemon Myrtle Dip

A crowd-pleasing dip for every occasion.

Ingredients

• 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

Method

• 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.