Smokey Pepper, Cheese & Caper Yoghurt Dip


150g FAGE Total 0%

1 large yellow pepper, grilled until blackened, peeled & deseeded

1 tbsp extra virgin olive oil

2-3 sprigs thyme, leaves only

1½ tsp smoked paprika

110g Lancashire cheese or Pecorino, grated

2 tsp capers, chopped

40g cashew nuts, chopped

  1. Whizz the pepper, oil and thyme with a hand blender until smooth. Pour into a bowl and mix with paprika, cheese, capers and yoghurt. Season and scatter with cashews.