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Roasted Red Pepper and Feta Dip

Roasted Red Pepper and Feta Dip

A smooth, creamy dip with the sweetness of roasted peppers, balanced with the saltiness of a generous quantity of crumbled feta.
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Ingredients
  

  • 4 large Red Peppers
  • 150 g Feta Cheese
  • 3 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp ground Cumin
  • 1 tsp freshly ground Black Pepper
  • 1 tsp Salt

Instructions
 

  • Start off by placing the red peppers and garlic, still in its skin, under a hot grill or broiler, turning occasionally until the skin is blackened and charred. This will take about 20 minutes.
  • Remove the peppers from the grill and allow to cool until you can handle them. Carefully peel away all the skin and discard. Remove the stalks and seeds and then place the peppers and garlic into a food processor and blitz until quite smooth.
  • Transfer the blended pulp into a strainer and allow excess liquid to strain away for a few minutes before placing back into the food processor with the feta cheese, olive oil, cumin, black pepper and salt and then blitzing once again until smooth and well combined.
  • Allow to fully cool before enjoying.

Notes

If you like you can save the liquid you get when straining the blended peppers and use it to flavour a pasta sauce or something similar.