Roasted Red Pepper and Feta Dip by Colleen Guenther

Well, a few recipes ago I was in India and now was craving some tang. So, what has more tang than Mediterranean? Nothing I think. This recipe takes a little prep time but pays off in the end.

Here is what you need:

2 Red Peppers

1 Jalapeno

4oz Feta Cheese

1/2 Lemon

Pinch of Salt and Pepper

Dash of Cayenne

Dash of Cumin

Dash of Paprika

3 garlic cloves

Olive Oil

Directions:

Take your red peppers and jalapeno and rub them lightly with olive oil. Broil until they are black on each side (you may need to turn them once and a while). This will take 20-30 minutes. Once done, place in a paper bag to steam for 15 minutes. When done, cut them open making sure that you capture the juice that is inside in a bowl. De-peel, seed and stem them and put in a food processor. In a separate bowl, take your feta (chopped) and squeeze 1/2 a lemon onto them along with a sprinkle of salt and pepper. Toss and put that in the blender along with your garlic, cayenne, cumin and paprika and a tablespoon of olive oil. Salt and pepper to taste.