Homemade Pide Chips With Vegetable Sticks And Roasted Capsicum Dip

Any good Christmas spread will include a cheese platter loaded with crackers and dip.

This recipe for homemade pide chips and roasted capsicum dip will ensure your platter includes some guilt-free grazing options that are also sure to impress your guests.

Pide Chips

Ingredients: 
1 packet of wholemeal or Rye Mountain Bread
Olive oil

Sea Salt

Method:

1. Pre-heat oven to 180 degrees and line a baking tray with baking paper
2. Cut mountain bread into slices, put in bowl and drizzle olive oil over slices and sprinkle with sea salt. Toss to coat.
3. Bake in oven until crispy!

Roasted Capsicum Dip

Ingredients:

4 large red capsicum

1 red chilli, de-seeded and cut fine

1-2 garlic cloves crushed

2 Tbsp olive oil

100g of reduced fat feta

½ cup of walnuts

Salt and Black Pepper

Method:

1. Pre-heat oven to 180 degrees and line a baking tray with baking paper
2. Cut capsicums into 4, coat with 1 tbsp olive oil and roast in the oven for 20-30 minutes until soft and skin starts to peel away.
3. Once capsicums are ready, peel skin off and add to food processor.
4. Add 1 tbsp olive oil, feta, walnuts, garlic, chilli and salt and pepper and blend until smooth.
5. Serve with homemade pide chips and vegetable sticks (carrot, cucumber and celery

This recipe is brought to you by dietitian and founder of weight loss meal program Be Fit Food Kate Save.