charred red pepper and feta dip
No Image
This is a dip for vegetables, crackers, and bread. However, you could also spread it on sandwiches and wraps as a spread. It would be delicious that way. And just a sidenote, until "Canadian" is listed as a regional option in the obligatory categories section, I'll be selecting "Cajun" for my Canadian recipes due to alphabetical proximity. This recipe is not actually Cajun, though.
yield
serving(s)
prep time
30 Min
method
Broil
Ingredients For charred red pepper and feta dip
-
3red peppers
-
somefeta cheese
How To Make charred red pepper and feta dip
-
1Wash and deseed the red peppers. Cut them into thirds and lay them on an aluminium foil-lined baking sheet (this is to protect your baking sheet, because it will be unwashable otherwise). Set your oven to broil and broil your peppers until the skins are black and puffy. Remove from the oven and cover loosely to allow to steam until the peppers are cool enough to handle. Remove the skins from the peppers and put the peppers in a food processor.
-
2Add feta cheese, to taste into the processors with the red peppers. If I'm using a package of Lemnos feta, I usually use the whole brick. If i'm using feta from the big tubs that are sold in Canada, I usually use about half a tub. It's really up to you how much feta you throw in there.
-
3Turn your food processor on and whiz until you've got a dip- or spread-like consistency. Serve immediately or place in the refrigerator before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Charred Red Pepper and Feta Dip:
ADVERTISEMENT