Greek Red Pepper Feta Dip

2 lg. sweet red peppers
1 cup feta cheese, crumbled
2 tsp. red wine vinegar
1 pinch granulated sugar
1 pinch cayenne

Directions:

Place peppers on greased grill over medium-high heat; close lid and cook, turning often, for 15 to 20 minutes or until charred. Let cool; peel and seed. In blender or food processor, purée together peppers, feta cheese, vinegar, sugar and cayenne. Dip can be refrigerated in airtight container for up to 5 days; let stand at room temperature for 30 minutes.

Comments from Elizabeth Marchelli :

No mezé, or hors-d'oeuvre, platter is complete without a dip, and this simple one is intensely flavourful. Serve with pitas, flatbreads or crisp vegetables.

User Reviews:

This is delicious! I happened to have pickled peppers from the mediterranean grocery store so I used those and I cut the vinegar by a bit.

submitted by lilhawkee on December 04, 2006

Another option: I placed the peppers in the oven, in a pan lined with foil and broiled under the heat source, turning occasionally for 10 minutes until charred and blistered. I removed the pan, and wrapped the foil around the peppers to steam at room temp. for about 15 minutes or until cooled. I changed the wine vinegar to balsamic and added a pinch of cumin. Yummy ( kept well, for 5 days before the event)

submitted by rethanne on December 01, 2005

This is so rich and tasty! I served this at a house warming party and everyone loved it!

submitted by jessicapino on October 31, 2003

View all 4 reviews of this recipe.

Add your review of this recipe.