Serves 7
195 min
Roasted Red Pepper and Feta Dip
Recipe GLPRc1742f34419fc9
A vibrant, creamy Greek-inspired dip made from roasted red peppers blended with tangy feta cheese, fresh garlic, and olive oil. The peppers are charred until blackened, then softened and pureed with crumbly feta to create a smooth, rich spread perfect for vegetables, bread, or 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 pepper directly over a gas flame using tongs, or place them on a baking sheet under a preheated broiler. Char the peppers on all sides until the skin is completely blackened, turning occasionally, about 8-12 minutes total. This may require working in batches if using a broiler.
Transfer the blackened peppers immediately to a paper or plastic bag and seal it closed. Let them steam in the bag for 10 minutes to loosen the charred skin.
Remove the peppers from the bag and gently rub away the blackened skin under cool running water or with a damp cloth. Discard the skin, seeds, and stems, then cut the peppers into quarters.
Add the roasted pepper pieces, olive oil, peeled garlic cloves, and crumbled feta cheese to a food processor. Pulse until the mixture reaches a smooth, creamy consistency, scraping down the sides as needed.
Season the dip with salt and black pepper to your taste, then transfer to a serving bowl.
Cover and refrigerate the dip for at least 3 hours or overnight before serving to allow the flavors to fully meld and develop.
