Charred Red Pepper and Feta Dip
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.
How to Make Charred Red Pepper and Feta Dip
- 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.