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Roasted Capsicum and Quark Dip

Roasted Capsicum and Quark Dip
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes



  1. Halve both capsicums and remove seeds. Then place in a baking tray with peeled garlic clove and drizzle in olive oil. Bake at 180°C for 20 minutes or until capsicum is browned. Set aside and cool for 10 minutes before removing skin.
  2. Combine roasted capsicums and garlic, smoked paprika, cayenne pepper, Rokeby Farms Natural Quark Yoghurt and spring onion in a food processor and process until smooth. Salt to taste. Sprinkle with smoked paprika.
  3. Serve with seasonal roasted vegetables, olives, cheese, nuts and anything else that takes your fancy. Enjoy!