This is a simple dip that I whipped up at the weekend to use up some random peppers and forgotten feta cheese that I found in the fridge! Make it even simpler by using shop bought roasted peppers from a jar if you don’t have a gas cooker. Perfect for parties and BBQs, this sweet and salty dip is ideal with crackers, pittas, corn chips or even in sandwiches.
2 bell peppers (I used 1 red and 1 yellow),
1 long green chilli,
1 large clove garlic,
90g feta cheese,
1 tbsp oil
1. Roast the peppers on an open gas flame for around 10 minutes until charred all over and place in a plastic bag for 10 minutes to help release the skins from the peppers.
2. In the meantime, heat a frying pan to a medium heat and roast the green chill and unpeeled garlic clove for 5-10 minutes until the skins are browned but not burnt.
3. Peel the skins off the bell peppers and green chilli and discard the stems and seeds. Peel the garlic clove and place with all other ingredients in a blender and blend until smooth. Serve with crackers.