Ingredients
2 medium red capsicums.
250g cream cheese
1/2 cup roasted walnuts
Method
Roast capsicums (quartered, membrane and seeds discarded) in an 180 degree oven for about 15-20min. For the last couple of minutes, add walnuts so they get roasted a little too. Put capsicums in a plastic sealed bag for a few more minutes so skin is easier to peel off. Throw everything into a food processor and blitz until smooth.
Notes
Recipe said nuts could be chopped roughly and added after, so they’re not fully incorporated. But I didn’t have the patience. I also added a dash of sweet chilli sauce over the top once I served it, just to give it some needed ‘oomph’.
This is recipe forty-nine of the 1 recipe a week for a year ‘living list’ challenge. (49/52).
