Ingredients:

  • 2 large red bell peppers
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper to taste
  • 8 ounces feta cheese, crumbled (225g)
  • 1/4 cup heavy cream (60 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh dill or mint, chopped (for garnish)
  • 4 pita breads (about 6-inch diameter)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss red peppers with olive oil, salt, and pepper. Roast on a baking sheet until skins are blackened and blistered, turning occasionally. Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skin off of the peppers, remove the seeds, and coarsely chop.
  2. In a blender or food processor, combine the crumbled feta, heavy cream, olive oil, minced garlic, lemon juice, and red pepper flakes (if using). Blend until smooth and creamy, scraping down the sides as needed.
  3. Preheat oven to 375°F (190°C). Slice each pita bread into 8 wedges. In a bowl, toss the pita wedges with olive oil, oregano, salt, and pepper. Arrange the pita wedges in a single layer on a baking sheet. Bake until golden brown and crispy.
  4. Spread the whipped feta in a serving bowl. Top with the roasted red peppers. Garnish with chopped fresh dill or mint.
  5. Serve immediately with the crispy pita chips.