Fresh and tasty, this moreish dip goes well with crackers and veggie sticks or for something different, try it as a dressing for potato salad!
1 red capsicum
60g extra virgin olive oil
10g basil leaves
10g lemon juice
1 garlic clove
1. Preheat oven to 200°C. Line a tray with baking paper.
2. Halve and core the capsicum then brush with a little oil and place on tray, skin side up. Roast for 20 minutes then remove from oven and set aside until cool enough to handle. As soon as it is, peel the blackened skin off.
3. Tear each half of the capsicum into three pieces and place it in mixer bowl, along with macadamias, feta, EVOO, basil, lemon juice and garlic. TURBO/2-4 times/MC on, until the dip has reached desired consistency.
4. Serve with crackers and veggie sticks.