Charred Red Pepper And Feta Dip Recipe

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Charred Red Pepper and Feta Dip

Marie E


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.

pinch tips: How to Cut Avocado (Like a Pro)






30 Min




red peppers
feta cheese

Directions Step-By-Step

Wash 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.
Add 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.
Turn 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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Cajun/Creole
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy