Roasted Red Pepper and Feta Dip
Charred bell peppers make a velvety base for the Mediterranean flavors of feta, dill and garlic in this tasty, good-for-you dip. Serve it with whole-grain pita wedges or toasted baguette slices brushed with olive oil and rubbed with garlic.
Yields about 1-1/2 cups
3 medium red bell peppers
1 medium clove garlic
Fine sea salt
1/2 cup crumbled feta (about 3 oz.)
2 Tbs. plain dry breadcrumbs
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil
3 Tbs. chopped fresh dill
Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the peppers on a heavy-duty rimmed baking sheet and broil, turning every 5 minutes, until the skin is charred all around and the peppers have softened, about 20 minutes. Put the peppers in a large bowl, cover tightly with plastic wrap, and let sit until cool enough to handle. Remove the skins, seeds, and stems.
Peel and mince the garlic clove. With the side of a chef’s knife, mash the garlic and 1/4 tsp. salt together to form a paste.
Put the peppers, feta, breadcrumbs, lemon juice, and olive oil in a food processor and process until smooth. Transfer to a bowl and stir in the garlic paste and dill. Season to taste with salt and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 108
, pp. 41
October 28, 2010