Dips & Finger Food, Gluten Free, Keto, Vegan and Vegetarian, Vegetable Stock Recipes

Roasted Red Capsicum Dip

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  • 1 tsp of Urban Forager Vegetable Stock Concentrate 
  • 2 red capsicums
  • 1 red chilli- seeds removed and sliced 
  • 2 cloves of garlic 
  • Handful of parsley- stalks removed 
  • 250g Cream cheese (or vegan cream cheese)
  • 2 tbsp olive oil
  • Zest and juice of ½ lemon 
  • 1 tbsp Worcestershire sauce 
  • ½ tsp paprika 
  • A good grind of black pepper 

Tamari Seeds

  • 1-2 tbsp of sunflower seeds
  • 1-2 tbsp of pumpkin seeds
  • 1 tbsp of sesame seeds
  • 1 tbsp of Tamari 


  1. Toast the seeds in a fry pan until they begin to pop and brown a little 
  2. Turn off the heat and add the tamari- move the seeds around the pan so they get a good coating 
  3. Remove the seeds to a small bowl and allow to cool. 


  1. Preheat oven to 200 C
  2. Cut capsicums in half and remove seeds and stem, and place them skin side up on an oven dish
  3. Place capsicums into the oven until skin is black
  4. Take them out and cover with an oven dish for 5 minutes until skin is soft and ready to peel off
  5. Place capsicum and the other ingredients for the dip in a food processor and process until smooth 
  6. Place in a bowl or Tupperware to serve
  7. Sprinkle tamari seed mixture on top
  8. Serve with crackers, crudites, corn chips or a nice flat bread!

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