Monday, March 3, 2008

Roasted Red Pepper with Feta Dip

This is a very tasty dip from Bon Appetit. But you can add or make some small changes to it to make it even more tastier:)

Try roasting the garlic before adding it, it makes the taste smoother and the garlic doesn't overpower the dip.

If you like heat, add some cayenne, if you want some tanginess add some lemon, and if you want it to have some herbs, add dill or oregano.

I have tried all of these and I like them all:)

Crudités and toasted pita triangles are good dippers for this. You can also try veggies such as cucumbers or carrots.


4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese

Char peppers directly over gas flame or in broiler until blackened on all sides.

Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers.

Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper.

Chill at least 3 hours or overnight.

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