Roasted Red Pepper and Feta Dip
- Servings: makes about 3 1/2 cups.
This makes a thick, deep coral-colored dip with little white flecks of feta cheese. You can use any kind of feta -- Greek, French or Bulgarian because the vibrancy of the other ingredients will mask any subtle differences in the cheese.
While you can certainly roast and peel your own fresh red peppers for this dip, the ones that come in a jar already roasted and peeled and sold at most grocery stores are excellent and a much easier choice. Plus the other ingredients are so full-flavored any taste difference between the fresh roasted and jarred will disappear. Jarred peppers tend to also be softer and wetter which makes for a smoother dip.
Serve with pita chips or raw vegetables.
- 4 roasted, peeled red bell peppers (ones from a jar are usually excellent; Roland is a very good brand)
- 2 cups crumbled feta cheese
- 4 garlic cloves, peeled
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon cayenne pepper
- Process the garlic cloves in a food processor until very finely minced.
- Remove 4 whole roasted red peppers from their jar and drain them of any excess liquid. Add to the garlic in the food processor and combine into a smooth paste.
- Add the crumbled feta cheese, cayenne pepper and lemon juice and process until completely smooth.
- Taste for seasoning, adding more cayenne pepper or lemon juice to your preference. You may add a little salt but remember that the feta is usually very salty so this may not be necessary.
- Refrigerate for a few hours before serving.