Greek Red Pepper Feta Dip
by Elizabeth Marchelli
Prep time: 0:10
Overall time: 1:00
Servings: 1 cup
INGREDIENTS
2 lg. sweet red peppers
1 cup feta cheese, crumbled
2 tsp. red wine vinegar
1 pinch granulated sugar
1 pinch cayenne
INSTRUCTIONS
Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.
CHEF COMMENTS
No mezé, or hors-d'oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.
Tagged: dipsspreads, redpepperdip add tags
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5 Recipe Reviews
ryansnyder
reviewed Greek Red Pepper Feta Dip
Wow! This was absolutely amazing. I threw a wine tasting party and this was the most raved about (by far) dish at the party. I added some salt and freshly ground black pepper and garnished it with cucumber slices and chopped kalamata olives. Fantastic!
jessicapino
reviewed Greek Red Pepper Feta Dip
This is so rich and tasty! I served this at a house warming party and everyone loved it!
ryansnyder
reviewed Greek Red Pepper Feta Dip
rethanne
reviewed Greek Red Pepper Feta Dip
Another option: I placed the peppers in the oven, in a pan lined with foil and broiled under the heat source, turning occasionally for 10 minutes until charred and blistered. I removed the pan, and wrapped the foil around the peppers to steam at room temp. for about 15 minutes or until cooled. I changed the wine vinegar to balsamic and added a pinch of cumin. Yummy ( kept well, for 5 days before the event)
lilhawkee
reviewed Greek Red Pepper Feta Dip
This is delicious! I happened to have pickled peppers from the mediterranean grocery store so I used those and I cut the vinegar by a bit.
