Spicy Feta Dip

I have mentioned this dip in my beet and goat cheese spread post. It's an incredibly tasty spread/dip made with lots of feta and delicious charred bell pepper. It goes great with sandwiches or pita breads, perfect for a party or a picnic. I like mine very spicy, but if you prefer milder food, you can add some zesty lemon instead of the chillies for some additional flavour.

  • 1 large fresh red bell pepper or half jarred fire roasted red pepper
  • 1 cup feta cheese
  • 1/2 cup sun-dried tomatoes if using jarred pepper, if using fresh, you can add some too
  • about 1 tbsp red pepper flakes
  • some ground black pepper
  • 2-3 tbsp extra-virgin olive oil

If using fresh pepper, turn the broiler on, place red bell pepper on the top rack with a pan underneath, and cook on all sides for about 20 minutes or until charred. When ready, take it out, place on a plate, cover and let it sit for at least 10 minutes for easy skin removal. When pepper is cool enough to handle, peel off the skin, remove the seeds, and chop finely.

In a food processor, combine roasted red pepper, feta cheese, sun-dried tomatoes, red pepper flakes, pepper, and olive oil. Blitz a few times until combined and smooth. Taste and season if necessary.

Serve immediately, or refrigerate up to a week.




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