• TheGunnChowderPot

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.








The Recipe


Serves: 6

Prep time: 5 mins

Cook time: 20 mins


Ingredients


2 red peppers, cut in half lengthways and deseeded

200g feta

3 tbsp olive oil

2 tsp chilli flakes

Pinch of salt and pepper


Method


  1. Preheat the oven to 180°C fan or 200°C.

  2. 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.

  3. 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.


Alternatives


*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.


Notes


*Don’t worry if your peppers get quite chargrilled when roasting in the oven as it will add to the flavour of the dip.


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