Whipped Feta and Roasted Red Pepper Dip
Chef Ana Sortun, a good friend to ChopChop Family, 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. This recipe can easily be halved.
- 1 red bell pepper, stemmed (with the stem removed), halved lengthwise, and seeds and white ribs removed
- 1⁄2 pound feta cheese, broken into chunks
- 1⁄4 teaspoon red pepper flakes (or more if you like it spicy)
- 1⁄4 teaspoon paprika (any kind is fine)
- 1⁄2 teaspoon fresh lemon juice
- 2 tablespoon olive oil
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, 15-20 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.