the friday feed: roasted red pepper dip

Look at these beauties! They were freshly picked and were begging to be made into something quick and easy. What to do, what to do...hmmmm. How about a simple five ingredient dip? Done!

This is tirokafteri, Greek roasted red pepper dip. It's an uncomplicated recipe combining roasted red peppers, a hot banana pepper, feta cheese, olive oil, and roasted garlic, all mixed in a food processor  to created a small but flavor-packed snack. Ohmygosh, is it good! Eat it with crackers or veggies or use as a sandwich spread.

Tirokafteri

3 red peppers

1 small hot banana pepper

1 - 3 cloves of garlic

200 g. feta (about 7 ounces)

1/2 lemon juiced

1/4 c. olive oil

4-6 pitas

For roasting the peppers, either broil them in the oven or grill them until the skins are charred and bubbly and place in a bowl. Cover with a lid and let steam until they are cool to the touch. The skins should peel off easily. If the peppers haven’t are too hot and haven’t steamed enough, the skin will be difficult to peel.

Add roasted red peppers, feta, garlic, lemon juice, olive oil to a food processor and blend until smooth.

Cut the pitas into triangles and add them to a baking sheet along with some olive oil and salt and pepper. Pop in the oven on broil for 3-5 minutes. The pitas will brown quickly so watch carefully.

Tirokafteri...

Say that quickly five times!

It’s roasted red pepper dip.