Pepper and Yogurt Dip

Oh my! Love this one with grilled meat, you can zap it up with more chilli if you dare!


1 kilo florina red pepper (longhorn, mild/sweet)

1 tub full fat Greek yogurt

4/5 cloves garlic

210 gr walnuts

1/2 tsp cumin seeds

1 dessertspoon lemon juice

2 dessertspoons olive oil

1 hot chilli

S & P


Prick and grill peppers till browned.  Once cool enough, deskin and deseed.  Grilling the peppers gives a different flavour.  To save time, you can prick and bake the peppers in the oven, remove them, wrap them well with cling film and leave for a few minutes.  They will peel much easier.

Put pepper flesh into a blender and zap first, then add the remaining ingredients to blend.

Serve with a sprig of mint.  Keeps in the fridge for 3 or 4 days in airtight container.