I have this dip on my list to make for a family 21st next week. Would it be better to roast the capsicum first? Or is the flavour nice using raw?
Also I need double the recipe, so can I just do this in one batch?
I am also making French Onion Dip from Judydawn and Beetroot, Parmesan and Cashew Dip - but I have made both of these before and they taste excellent.