This dip is intense and full of flavor. If you like roasted red peppers and love feta cheese, you must try it. Serve it with mild tasting crackers or celery. The inspiration for it came when I realized I had bought a restaurant-sized container with roast red peppers from the Greek grocery store. I like using red peppers when I cook eggs but, hey, how many of them can you use in a single dish? I got the idea for this dip or some similar version of it on the internet but I, honestly, cannot remember the site. If you see it elsewhere, please, let me know so I can put a link to it.
- 4-5 roasted red peppers in a jar
- 250 grams feta cheese
- 1-2 tablespoons olive oil
- pinch of pepper
How to make: Put all the ingredients in a food processor and run it until you get a creamy consistency. I liked it to be chunky so I didn’t run for too long. Try it. Add more olive oil, feta cheese or pepper to your taste.