Roasted Red Pepper Dip with Feta

This is my go-to appetizer when I need a little something to eat with a glass a wine while I put the finishing touches on my dinner. It is easy to make (especially if you use prepared roasted peppers), lasts for a week and is a completely unusual dip.

The bold, unusual flavor of this dip, has made it one of my favorites.  It keeps for a week in the refrigerator making it perfect for plan-ahead parties.  Just bring it to room temperature before serving.  Serve this dip with Pita or Lavash Chips.  This recipe comes from Alglaia Dremezi’s book “The Foods of Greece,” one of my favorites. Please see the post associated with this recipe, Easy Appetizers – The FAB 4 Open House and Ryan’s Bridal Shower.

2 red peppers or canned Florina peppers
1/3 cup olive oil
1/3 to ½ teaspoon dried red pepper flakes
1 garlic clove, minced
1½ cups crumbled feta cheese
Lavash chips (recipe follows)

If you have fresh peppers, roast the pepper whole on a grill, turning frequently until the skin is blackened.  You can also cut the top and bottom off the peppers, cut the pepper open and lay it flat on a cookie sheet.  Broil the peppers until well blackened.  Place the peppers in a plastic bag and sweat to release the skin from the flesh.  Carefully remove as much of the blackened skin as possible, open the pepper and remove all the white pith and seeds.

In a skillet heat the olive oil over medium heat and saute the chili flakes for ½ minute, using more or less hot pepper, according to your taste.  Add the garlic and remove from heat.  Let cool for about 3 minutes

In a food processor, puree the roasted red peppers until smooth.  In a stream, add the chili oil until emulsified.  Add in the feta and pulse until you have a chunky dip.  Serve with Lavash chips.

No comments yet.

Leave a Reply