Whipped Feta and Roasted Red Pepper Dip
ChopChop’s beloved friend, chef Ana Sortun, allowed us to adapt the recipe she uses in her Boston-area Middle Eastern restaurants. When you order this Turkish dip, it’s easy to assume it’s a complicated and time-consuming recipe. Make it yourself and you’ll see that it isn’t.
Sharp knife (adult needed)
Food processor (adult needed)
Serving bowl or lidded container
- Arrange one of your oven racks so that it is close to the top of the oven, nearest the broiler. Set the broiler to high.
- Put the pepper halves on the baking sheet, cut side down. Carefully put the sheet on the top oven rack and broil until blackened, about 15 minutes.
- Using the tongs, put the peppers in the bowl and cover with the plate. Set aside until the peppers are cool enough to handle, 15 to 20 minutes.
- Peel and rub off as much of the blackened skin from the peppers as you can (this is a very messy but fun job) and throw away the skin. (Note: you now have roasted peppers! These are great in a sandwich.)
- Put the peppers in the bowl of the food processor fitted with a steel blade and process until finely chopped. Add the remaining ingredients and process until smooth.
- Using the spatula, scoop the dip into the serving bowl or lidded container. Serve right away or cover and refrigerate up to 3 days.
Did you know?
Another pepper! Paprika, the red-colored spice, is made from dried, ground peppers called capsicum annuum. Smoked paprika, called pimentón in Spain, is made from peppers dried over a wood fire, and it will give the dip a distinctive smoky flavor.