Roasted Red Pepper and Feta Dip

Let me preface this post by saying sorry for being a bad blogger. Summer is crazypants time at work, and August especially. Throw in a work trip and a brief vacation later, and you’ve got yourself a delinquent food blogger. But back to the life and food.

My grandma turned 95 at the end of August. She is one amazing lady, what with having 11 children and immigrating from Portugal and all. She’s also the funniest person I know. Happy birthday to Vovo!

Blowing out her candles!

The whole Portuguese gang gathered to celebrate her birthday, and I was tasked with bringing some sort of appetizer. I didn’t feel like making “the dip” (a family institution, and a dip I will document in the future). I’d made this roasted red pepper dip for an Olympics party my roommates and I threw and it was a major hit, so I figured I’d make it again. And it was delicious. Again.

We also ate espetada, probably the best Portuguese food ever. Why? Because it’s meat. Meat meat meat. On a stick, with rock salt. Just delicious. I could talk about espetada all day, because I love it that much.

RIGHT???? Only a small portion of what we had that day.

Okay but really, back to this dip.

It’s simple, really. You need:

  • Two red bell peppers
  • 3 cloves garlic confit (or just regular garlic if you prefer)
  • 1 tsp oregano
  • 8 oz feta
  • 1-3 tbs garlic confit oil (or plain olive oil)
  • Juice of 1/2 lemon, more to taste
  • Salt & pepper, to taste

First, you need to roast the peppers. I like to cut them into smaller pieces so that they roast more quickly.

Ready to go in the oven!

Then put them into your broiler…

(but shut the door, duh…I just wanted to get a cool shot of them with the flames!)

After 10 or so minutes, they should all be good and blistered. Rotate them around a bit as they roast to make sure they are all evenly blistered.

What a beautiful sight to be seen!

The best way to peel these beauties is to either put them in a plastic bag or a sealed container for about 10 minutes to let them steam first. Then the peels come right off.


The peels should come off easily with your fingers. Scrape with a butter knife or spoon as needed.

What they look like peeled–just a bit of charred flesh, but 100% tender deliciousness.

Now that you have them good and peeled, it’s time to finish the job. Add everything to your food processor or blender like so….

All of the goodies, ready to get to know one another!

Give them a whir, and BOOM,  you’ve got delicious dip. Adjust your flavors as needed, adding more lemon juice or salt/pepper to taste.

The final product!

(Additional food blog fail: I didn’t take any nice pictures of the final pita/dip product). My b. I made some homemade pita chips by quartering store bought pita bread, spraying lightly with cooking spray, adding just a little salt, and baking in a 400 degree oven until crispy. So easy!

You  could mix this up by adding a mix of feta and goat cheese, or adding some lemon zest, pepper flakes, etc. Your friends will be amazed by the tastiness and you get to look fancy for roasting peppers! Who doesn’t love that?

¡Buen provecho!



2 thoughts on “Roasted Red Pepper and Feta Dip

  1. Pingback: Gambas al Ajillo a la Emily « Everything Emily Eats

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