Whipped feta dip
Ingredients
- 3 pcRed bell pepper (whole for roasting)
- 100 gPlain Greek yogurt (well drained)
- 1 pcGarlic (very finely minced)
- 3 tbspExtra virgin olive oil
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcHot chili pepper (deseeded and minced)
- 1 tspOregano
- 200 gFeta cheese (crumbled)
Method
A creamy feta dip enhanced by the smoky flavor of roasted peppers. The texture is rustic and slightly grainy, with a hint of chili that warms the palate.
- 1
Place whole peppers under the oven grill. Turn them regularly until the skin is black and blistered on all sides.
- 2
Place the hot peppers in a covered bowl. After 10 minutes, the skin will peel off easily. Remove seeds and cut the flesh into very small cubes.
- 3
Mash the feta with a fork in a bowl. Stir in the yogurt, olive oil, and lemon juice. The mixture should remain thick and textured.
- 4
Add the peppers, finely minced garlic, sliced chili, and oregano. Mix firmly. The dip should be consistent but with visible pieces of pepper.
Frequently asked questions
How do you get this dish right?
- Never use a food processor, or you'll end up with soup. A fork is your best tool.
- Let it rest for 2 hours in the fridge before serving so the pepper aromas infuse the cheese.
How long does this dish keep?
Store for 3 to 4 days in the refrigerator in a tightly sealed jar. Do not freeze.
