Ingredients:

  • 3 large red bell peppers (about 700g / 1.5 lbs)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces feta cheese, crumbled (about 225g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons olive oil (30ml)
  • 1/4 cup fresh parsley, chopped (loosely packed)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Halve and deseed the bell peppers. Toss them with olive oil, salt and pepper, and place cut-side down on a baking sheet. Roast until the skins are blackened and blistered, about 30-40 minutes.
  2. Immediately transfer the roasted peppers to a bowl, cover it with plastic wrap, and let them steam for 10-15 minutes. This makes peeling easier.
  3. Remove the skins from the peppers (they should peel off easily). Discard the skins. Roughly chop the peppers.
  4. In a food processor or blender, combine the roasted red peppers, feta cheese, garlic, lemon juice, olive oil, parsley, and red pepper flakes (if using).
  5. Blend until smooth and creamy, scraping down the sides as needed.
  6. Taste and adjust seasoning with salt and pepper as needed. Remember, feta is salty, so go easy on the salt.
  7. For best flavour, chill the dip for at least 30 minutes before serving. This allows the flavours to meld.
  8. Serve with your favourite dippers!