Name: Roasted capsicum and green olive dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cup (240g) seeded green olives, chopped coarsely; 1 medium red capsicum (200g), roasted, peeled, sliced; 1 small red onion (100g), chopped finely; 1 tablespoon lime juice; 1/3 cup fresh coriander, chopped coarsley

Ingredients

2 cup (240g) seeded green olives, chopped coarsely

1 medium red capsicum (200g), roasted, peeled, sliced

1 small red onion (100g), chopped finely

1 tablespoon lime juice

1/3 cup fresh coriander, chopped coarsley

Method

1.Blend or process half of the olives until smooth. Transfer to medium bowl; stir in capsicum, remaining olives, onion, juice and coriander.

You can use char-grilled capsicum from a jar, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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