ROASTED RED BELL PEPPER AND FETA DIP

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  • ROASTED RED BELL PEPPER AND FETA DIP

directions

  • 1

    Preheat broiler

  • 2

    Cut the top and bottom off the peppers and then slice down one side and open peppers flat; remove all the seeds

  • 3

    Place peppers on a foil-lined baking sheet under the broiler

  • 4

    Broil 8 to 10 minutes or until blackened

  • 5

    Remove and wrap peppers in foil for 10 minutes to steam

  • 6

    Peel off skins and chop. Remove oregano leaves from stems and mince leaves to make 1 tablespoon

  • 7

    Place peppers, feta cheese, olive oil and cayenne in the food processor; pulse to coarsely chop

  • 8

    Add the oregano and pulse to mix in

  • 9

    Season to taste with salt and pepper

  • 10

    Transfer to a bowl, cover and refrigerate for at least one hour and up to 2 days

  • 11

    Serve as a spread for pita wedges or crackers.

ROASTED RED BELL PEPPER AND FETA DIP

ingredients

  • 3 large red bell peppers
  • 3 sprigs fresh oregano
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • Pinch cayenne pepper
  • Salt and pepper to taste
  • 4 pita breads, cut into wedges or crackers

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