Roasted Red Pepper–Feta Dip
TIME/SERVINGS
Total: 50 mins
Active: 30 mins
Makes: 1 1/4 cups (4 to 6 servings)
By Amy Wisniewski
Roasted red pepper dip often suffers from lackluster flavor. To avoid that pitfall, we blacken the peppers and save the liquid they release after steaming, then blend it all together with feta for maximum punch. Enjoy the dip with crackers or toasted pita, then slather the leftovers on chicken or vegetables for a quick meal.
What to buy: Look for a mild feta that won’t overwhelm the flavor of the dip.
Game plan: The dip can be made up to 2 days ahead and refrigerated in a covered container.
This recipe was featured as part of our story on summer dips.
- 2 medium red bell peppers, stemmed, halved lengthwise, and seeds and white pith removed
- 2 tablespoons olive oil
- 8 ounces crumbled feta cheese (about 1 1/2 cups)
- Heat the broiler to high and arrange a rack in the middle. Place peppers on a baking sheet cut side down, drizzle with 1 tablespoon of the olive oil, and season well with salt and freshly ground black pepper. Broil until blackened and charred, about 15 minutes, rotating the pan as necessary.
- Transfer peppers to a bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, at least 20 minutes. Remove peppers from the bowl, reserving any liquid.
- Peel peppers and place in a blender. Add feta, reserved pepper liquid, and remaining 1 tablespoon olive oil, and season with salt and freshly ground black pepper. Blend on high until smooth, about 1 minute. Serve with toasted pita wedges or assorted crackers.
COMMENTS | ADD YOUR OWN
This looks muach like what they serve w/ complimentary pita at the restaurant Molyvos in NYC... I had always wondered how to make it at home
Very tasty! I made this tonight but since I was in a rush, I used jarred roasted red peppers...still yummy! The best thing was that it was done in less than 5 minutes. The saltiness of the feta and the slight sweetness and charred flavour of the peppers go together really nicely. Definitely recommend this for a quick and tasty snack!
I had this dip once at a party at it was delicious. It was actually very spicy. In Greek it's called Tyrokavteri. If you add some spice (for American purposes probably just cayenne or something although they would probably use a different spicy pepper in greece) i think you'll take care of the "lackluster flavor" that you complain about.
Will try this but I like feta dip made with mint and sour cream or creme fraiche.
Am definitely going to try this. Just up my street. Am also interested in cathodetube's idea with mint and creme fraiche. Am looking for recipes containing mint at the present time.
I've made a version of this for years using an old Bon Appetit recipe, and it's definitely a winner. That version uses less cheese and includes garlic sauteed in the olive oil and cayenne. It's got a real kick; I see that the epicurious version omits the cayenne. It's fairly runny right out of the blender, but thickens up with time, especially when chilled.