Yield Makes about 3 1/2 cups Number Of Ingredients 4 Steps:
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
Time 5m Number Of Ingredients 6 Steps:
Add all ingredients to a blender withthe exception of salt. Blend until desired consistency. I blended my dip until almost smooth for about 20 seconds. Add salt to taste and transfer to a plate for serving. Store leftovers in the fridge for up to 3-4 days.
Time 40m Yield 4 to 8 servings Number Of Ingredients 5 Steps:
Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown.
Time 15m Yield 1 cup, 4 serving(s) Number Of Ingredients 4 Steps:
Combine all above ingredients in a food processor. Pulse for 10 seconds, scrape down the sides, then repeat till combined ~ about 1 minute.
More about “roasted red pepper with feta dip recipes”
Time 10m Yield 1 cup Number Of Ingredients 5 Steps:
In a food processor, puree reasted peppers, garlic and cayenne. Add feta and olive oil, pulse until just blended. Serve with grilled pita bread, crackers, French bread chunks or baguette slices.
