Food & Drink

Roasted Red Capsicum and Whipped Ricotta Dip

This dip hits every taste bud with the sweet capsicum, the fresh herbs, the tart vinegar marinade, the creamy ricotta cheese and the salty capers. It’s easy to make large quantities of, it stores well, it can be enjoyed in its separate components and above all, it looks spectacular! The key to the recipe is using a high quality full-fat ricotta, which I have sourced from LoSurdos.
This dip pairs perfectly with warm toasted focaccia, Turkish bread or crackers.
Whipped Ricotta
500 grams full fat ricotta (LoSurdos)
1/3 cup thickened cream
Drizzle of high quality extra virgin olive oil
1/2 teaspoon dried oregano (LoSurdos)
Salt and pepper
Half a lemon juice and rind
Roasted Capsicum
5 red peppers (or mixed if you prefer) (LoSurdos)
Extra Virgin Olive oil
2 tablespoons red wine vinegar (Simon Johnson)
2 cloves garlic
2 tablespoons chopped fresh chives (LoSurdos)
1 tablespoon capers (Simon Johnson)
Fresh basil (LoSurdos)

Step 1
Preheat oven to 220 degrees Celsius with fan. Organise all your ingredients.


 Step 2
Line a tray with baking paper and place 5 whole capsicums on the tray. Rub them lightly in olive oil and salt. Put in oven for 20 minutes. Flip after 20 minutes and leave for an additional 10 minutes. Peppers will start to collapse and skin will look a bit charred. 


Step 3
In the meantime, prepare your marinade for the capsicum. In a small bowl, mix 2 tablespoons of red wine vinegar, half a cup of extra virgin olive oil, two minced garlic cloves, and 2 tablespoons of finely chopped fresh chives. Add 1/2 teaspoon of salt and mix well. 


Step 4
Remove peppers and place in a bowl, cover with foil or a towel and leave to steam for 10 minutes, then remove cover and allow to cool. When peppers are cool peel skin and remove seeds as best you can. Slice into thin shreds (about 1 cm thick) and leave to soak in marinade for about two hours. 

Step 5
While the capsicum is cooling, prepare your whipped ricotta. Combine 500 grams of full fat ricotta, 1/3 cup of thickened cream, a decent drizzle of high quality olive oil, 1/2 teaspoon dried oregano, salt and pepper and the juice of half a lemon and its grated rind. Put in food processor and whip till smooth. Spread a thick layer of your whipped ricotta onto a large plate or platter.


Step 6
Arrange your shredded red peppers on top and drizzle any excess marinade over the ricotta. Top the peppers with 1 tablespoon of capers that have been drained and dried, some fresh basil and the remaining 1 tablespoon of chives. Serve with some toasted Turkish bread or crackers.