I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.
A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.
Roasted Red Capsicum and Feta Dip and Spread
3 large red capsicums
250g feta (I prefer the Danish one, it is more creamy, but any one will work well)
250g plain greek or desi yoghurt
1 clove garlic, chopped
juice 1 lime
handful of dill or parsley, roughly chopped
pinch salt, optional
Roast the red capsicums using your favourite method (BBQ, oven, gas flame on stove top, grill). Peel them when cool and remove seeds but retain any juices.
Place the capsicum and its juices into a food processor or blender with the remaining ingredients except the salt. Process or blend until smooth and well incorporated. Taste and adjust the salt, lime and garlic to your preference.
Serve with sliced toasted bread, sourdough bread or savoury biscuits.
recipe notes and alternatives
Can be used as a dip or thinned with oil and vinegar to a dressing.
I made the bread called A Cider Loaf in Nigel Slater’s Kitchen Diaries II. It really is the best bread, made from bakers flour and spelt flour, and mixed with dry cider. The cider gives a slight sour dough flavour. The spread with the bread was a perfect match.