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Roasted Capsicum and Yoghurt

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


  • 1/3 Natural Yoghurt
  • 2 x red capsicums
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil
  • ½ tsp Smoked Paprika
  • ½ tsp Cayenne Pepper
  • 1 spring onion
  • Salt to taste


  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, Natural 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!