I found this recipe in a Mediterranean cookbook, and decided to use it for our annual Oscar party. It was ideal because I was looking for a good dip to use that was vegetarian, but delicious. It is very versatile, and very easy to make. I would definitely use it as a spread for sandwiches, as well.
You will need:
- 2 red sweet peppers
- 1 onion cut into wedges
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 cup feta cheese
- 2 tbsp lemon juice
- 2 tbsp fresh oregano
- 1/4 tsp kosher salt
- 1/8-1/4 tsp crushed red pepper
- Serve with pita chips, bread, or vegetables.
Instead of roasting the red peppers yourself, use one cup of purchased roasted red sweet peppers, drained
- Preheat oven to 425 degrees. Line a baking sheet with foil. Cut the peppers in half and deseed and destem. Place the pepper halfs cut side down on the sheet. Arrange the onions and garlic on the baking sheet with the pepper halves. Brush vegetables and garlic with some of the olive oil.
- Roast the vegetables for 30 to 35 minutes until the pepper skins are blistered and the onion is tender. Remove them from the oven and wrap the vegetables up in foil. Let them stand for 15 minutes. Peel and discard the skins from the peppers.
- Add the peppers and onions to a food processor or blender. Squeeze the garlic from peels into the blender, as well. Add the remaining olive oil, and all of the remaining ingredients. Blend/pulse until nearly smooth.