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Roasted Capsicum Dip

3 roasted capsicums
½ an onion, diced and fried in butter
½ tsp mixed herbs
6 leaves fresh basil, shredded
500g cream cheese
Salt, pepper and chilli powder

It is best to leave the cheese out of the fridge for a while to allow it to soften.

Remove all the skin and seeds from the capsicum and mix all ingredients – I like to leave the capsicum a little chunky although it can be blended in a machine to smooth the dip out.


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