Roasted Red Pepper & Feta Dip

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17265144_10154996593121000_1847607797772112201_n 12/03/2017

Here you have a super speedy, easy and more importantly, delicious dip that can be spread on toast, be an accompanyment to a meal, eaten with nachos or provide a lovely filling for pitta breads.

I made my own pitta chips by baking some cut up pitta breads in the oven for a crunchy snack to take on the soft, salty feta and sweet peppers.

Ingredients:

  • 1 red pepper
  • 100g feta cheese
  • salt and freshly ground black pepper
  • 1/2 tsp oregano
  • balsamic vinegar, a splash

Method:

  1. On the oven hob, blister and burn the skin of the pepper completely. Turn with tongs to avoid burning yourself. Once the skin is completely black, place in a bowl and cover with cling film for 10 minutes to allow to steam.
  2. Once it is cool enough, scrape the black skin from the pepper. De-seed the pepper and very finely chop.
  3. Mix the pepper in a bowl with the crumbled feta, seasoning, oregano and a little balsamic vinegar.
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