Roasted capsicum and sour cream dip recipe.
Sour cream or soured cream is obtained by fermenting regular cream. The fermentation is done with lactic acid from yogurt. The fermentation process makes the cream sour and thick. It is a healthier option when compared to cream. Sour cream dips are very popular and go very well with chips, tacos, roasted potatoes, French fries, and lots of other snacks.
This flavourful dip is very simple to make and tastes great with pita bread, crackers and vegetable sticks. Replace this with your regular mint chutney served with chaats and you won’t regret it! This dip is a nice addition to your platter and can be served with cheese platter too.
To make roasted capsicum and sour cream dip, I first roast red capsicum over an open flame until it is completely charred. I then peel the skin off it, deseed and chop it. I put it in a food processor (or blender) along with sour cream, chilli, salt and pepper, and process it until it is smooth and creamy. The dip is ready to be served. I use red capsicum to make this dish as it gives a beautiful red hue to the dip, but you may replace it with green or yellow capsicum too.
Roasted capsicum from a jar can be used to make this, but I prefer using fresh capsicum roasted in an oven or grill.
For more dips and chutney recipes, click here.
Make a delicious soup with roasted capsicum. Click here for roasted capsicum and corn soup recipe.
Roasted capsicum and sour cream dip
- 1 red capsicum
- ½ cup sour cream
- 1 sweet red chilli
- ½ tsp pepper crushed
- Salt to taste
- Roast the red capsicum in the grill until it is soft and the skin has charred
- Cool and remove the skin. Discard the seeds. Chop roughly
- In a food processor, blend the capsicum, sour cream, sweet chilli, salt, and pepper till smooth
- Pour into a serving bowl and garnish with mint leaves