Serves 7
200 min
Roasted Red Pepper and Feta Dip
Recipe GLPR132cea29de1b37
A creamy, smoky Mediterranean dip made from fire-roasted red bell peppers blended with tangy feta cheese, garlic, and olive oil. Perfect as an appetizer or spread with vegetables and crackers.
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Ingredients
4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese
Salt to taste
Black pepper to taste
Directions
Hold each red bell pepper directly over a gas flame using tongs, or place them on an oven rack and broil at high heat. Rotate the peppers slowly until the skin is completely charred and blackened on all sides, about 15–20 minutes.
Transfer the charred peppers to a paper bag or cover them with plastic wrap. Let them sit for 10 minutes to steam and loosen the skin.
Remove the peppers from the bag. Peel away the blackened skin under cool running water, working gently to avoid tearing the flesh. Remove the core and all seeds.
Roughly chop or quarter the roasted peppers and transfer them to a food processor.
Add the peeled garlic cloves, crumbled feta cheese, and extra-virgin olive oil to the food processor.
Pulse and blend the mixture until smooth and creamy, stopping to scrape down the sides as needed.
Season the dip with salt and black pepper to taste, and blend briefly to incorporate.
Transfer the dip to a serving bowl. Cover and refrigerate for at least 3 hours or overnight before serving to allow the flavors to develop and meld.
