Roasted Red Pepper and Feta Dip
– 4 Red Peppers
– 3 TBS Olive Oil
– 1 lb mild feta
– 1 lemon juiced
– salt and pepper
Roast Red Peppers. I fire them up with a propane torch. Once well charred, place in ziplock bag for 10 min.
Remove charred skin from peppers as well as the core and seeds.
Place peppers and roasting liquid from bag in a food processor.
Add feta and turn on processor, start drizzling in the olive oil.
Blend to consistency of humus, then add 1 teaspoon of fresh lemon juice and salt and pepper to taste.