Roasted Red Pepper And Feta Cheese Dip

1. 1

   Roast peppers on a charcoal grill or wood fire until they are mostly charred on the outside.

2. 2

   After peppers have cooled, remove step and separate flesh from exterior charred skin and interior seeds. (I do this over a sink or a bowl. The roasted-pepper juice is good in soups or stews or whatever else is cooking for dinner)

3. 3

   Place pepper flesh in food processor bowl along with sliced or crumbled feta cheese.

4. 4

   Pulse-process, leaving small chunks of pepper and feta.

5. 5

   Eat with chips, crackers, toasted pita or Sangak bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.