Spicy Roasted Red Pepper And Feta Dip (Htipiti)
Ingredients
- 2 large red peppers, cut in half and seeded
- 8 oz block Feta cheese, room temperature, and chopped
- 1/4 tsp crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- Sea salt and black pepper, to taste
To serve:
- Chopped red pepper and crushed red pepper flakes, for garnish
- Vegetable crudités
- Gluten-free pita and/or crackers (optional)
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
- Arrange the red pepper halves on the prepared baking sheet and place them in the hot oven. Roast for 30-35 minutes or until the skin starts to turn black and blister. Remove from oven and carefully transfer the hot pepper halves to a heat-safe bowl and cover tightly with foil or a plate.
- Once cool enough to handle, gently remove the blackened skin from the pepper under running water.
- Transfer the roasted red peppers to a food processor and add the chopped Feta cheese, red pepper flakes, and olive oil. Pulse until mostly smooth, with just a few chunks of Feta remaining. Taste and season with salt and black pepper, to taste, and pulse to combine.
- Transfer to a serving bowl and garnish with some chopped red pepper and crushed red pepper flakes, if desired. Serve immediately with s choice of vegetable crudités and/or gluten-free pita or crackers. Enjoy!
