Roasted purple peppers are the hero on this fast and simple dip. Serve with slices of crusty bread or a plate of veggie sticks for a wholesome afternoon tea.

Components

• 300g roasted purple capsicums in olive oil, drained
• 1 garlic clove, thinly sliced
• 1–2 tbs extra-virgin olive oil
• 80 ml (1/3 cup) Greek yoghurt
• 1 spring onion, finely chopped
• Salt and black pepper
• Crusty bread, to serve

Methodology

Step 1.
Mix all of the substances in a meals processor and course of till easy. Season to style.

Step 2.
Slice crusty bread and serve at room temperature or chilled with the crusty bread.

Serves 2-4