Monday, June 6, 2011

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


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.

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