- 2 roasted red peppers, skins and seeds removed
- 1 cup of crumbled feta
- 1 cup of Greek yogurt
- 2 cloves of garlic, peeled
- 1/8 tsp cayenne pepper
- 2 tbsp extra virgin olive oil
Roast the red peppers over an open flame, on the BBQ or under the broiler, until the skins are blistered and blackened. If you wish you can purchase roasted red peppers from the grocery store, however doing it yourself makes for a superior final product. Place the peppers in a paper bag with the top closed for ten minutes while the peppers cool. This will help loosen the charred skins, allowing for easier removal. After the skins are removed, core the peppers removing the seeds, and place the peppers into the bowl of a food processor. Add the garlic, feta, yogurt and cayenne pepper then puree for ten seconds. Scrape the sides of the food processor down with a spatula and turn the processor on and slowly drizzle the olive oil in to incorporate into the dip. Refrigerate for at least three hours before serving. Serve with toasted baguette slices or pita chips. This dip also works great as a spread on sandwiches! Enjoy!