Roasted red pepper and feta dip
‘Feta’ late than never!
This dip is super quick and easy to make and is a great alternative to hummus as we know not everyone is the biggest fan of chickpeas. This snack is great served with vegetable crudités or some warmed focaccia bread and all 4 ingredients are relatively easy to get a hold of.
Prep time: 5 mins
Cook time: 20 mins
2 red peppers, cut in half lengthways and deseeded
3 tbsp olive oil
2 tsp chilli flakes
Pinch of salt and pepper
Preheat the oven to 180°C fan or 200°C.
Use 1 tbsp of the olive oil to coat the pepper halves and place them cut side down in a roasting tin, use a piece of baking paper to make sure they don't stick. Roast in the oven for 20 minutes or until the pepper skin starts to become charred.
Add the pepper to a food processor with the remaining ingredients and pulse until it forms a thick consistency. You don’t want to blend it for too long as we find the dip is nicer when it’s a bit chunkier.
*You can use any coloured pepper for this recipe, but you won't get the same bright orange colour if you use green or yellow.
*Don’t worry if your peppers get quite chargrilled when roasting in the oven as it will add to the flavour of the dip.