Pointed pepper feta dip

Sweet roasted bell pepper and salty feta: a classic Greek combination. Creamy but with chunks, and delicious on bread, with grilled meat, or simply as a dip.

Ingredients

• 3 red bell peppers
• 200 g feta
• 2 tbsp olive oil
• 1 clove of garlic
• ½ tsp smoked paprika powder
• pinch of chili flakes
• 1 tbsp red wine vinegar or lemon juice
• freshly ground black pepper

Preparation

1. Preheat the oven to 220 °C.
2. Roast the bell peppers for 25–30 minutes until the skin is black and wrinkled. Turn them over halfway through.
3. Place them in a bowl, cover, and let steam for 10 minutes. Peel off the skin and remove the seeds.
4. Pulse the pepper with the feta, olive oil, garlic, paprika powder, chili flakes, and vinegar briefly in a food processor. Do not mix for too long: the dip should retain some texture.
5. Season with pepper and finish with a drizzle of olive oil.

Make your own feta? With the Feta Starter Kit, you can make it with regular milk from the supermarket.