Red Pepper and Feta Dip
1x | 2x | 3x | 4x
- 230g feta
- 2 red peppers
- 60ml extra virgin olive oil
- 1 lemon
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ¼ tsp black pepper
- Heat the oven to 200ºC
- Roast 2 red peppers for 45 minutes
45 minutes
- Juice 1 lemon
- Once cooled, chop up the roasted peppers keeping all the juices
- Put the peppers, the lemon juice, 230g feta, 60ml extra virgin olive oil, ¼ tsp cayenne pepper, ¾ tsp salt and ¼ tsp black pepper in a food processor
- Blend until smooth (do not blend too much so you still have small chunks of feta)