Capsicum Dip by Olivia Dyer & Bridy Fulvio

Dietary Guidelines: , , , , , , , ,

Print Friendly, PDF & Email




  • 4 large red capsicums
  • 2 tablespoons Crisco sunflower oil
  • 1 tablespoon Maggi sweet chilli sauce
  • 3 cloves garlic, crushed
  • 150g Western Star butter, melted
  • pinch Lake Crystal sea salt
  • 2 teaspoons finely chopped parsley
  • pita chips, to serve (see Pita Chips recipe)



  1. Pre heat oven to 220°c/200°c fan-forced.
  2. cut each capsicum in half and remove the seeds. Brush with oil and bake for 20minutes. Take capsicums out of the oven and peel away the skins.
  3. blend the cooked capsicum in a food processor with sweet chilli sauce and garlic. Keep blending and pour in the butter slowly, in a steady stream(the mixture should become thick and creamy). Transfer to a small sauce pan and stir over low heat for 15 minutes.
  4. Remove from heat and stir in salt and parsley. Serve with pita chips.


Nutritional Analysis

per serve (20g), fat5.5g, saturated fat 2.9g, protein 0.3g, carbohydrate 0.9g, sodium 46mg, energy 226 kJ (54cal), GI low

Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.


Click here to find out how to purchase this book


Click here to read Olivia & Bridy’s article on Food Additives


Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions


Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names






You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.