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Roasted Red Pepper and Feta Dip

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Serves 6

Yields about 1-1/2 cups

  • by from Fine Cooking
    Issue 108

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.

  • 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):
Calories (kcal): 80; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 2; Protein (g): protein g 2; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 1;

Photo: Scott Phillips

This recipe was delicious when it was first made! My only complaint is that, after a couple of hours, the dill and garlic became overpowering and cancelled out the sweetness of the roasted peppers.

Delicious! Feta not too overpowering, nice favors. A hit at my dinner party tonight!

This dip is very quick and easy to prepare and produces a very flavorful dish. The dill comes out as a very strong flavor so decrease or remove it if you are serving a more conseravtive food-taste crowd.

This dip is wonderful! I made it for a holiday party and ended up making it 3 more times during the season because people kept asking for it. I found that I could use reduced fat feta with no detectable difference in taste. This recipe has become one of my party standbys. The dill really makes it - don't leave it out!

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