Taking A Dip
Roasted Yellow Pepper and Feta Dip
Before I met Tom, I had a roommate who didn’t particularly like to cook. It was great because she did want to do the dishes, which worked out perfectly! The one thing Colleen did make was an excellent roasted yellow pepper dip, which she served with crunchy veggies. This creamy dip only has three ingredients (plus seasonings), comes together quickly, and only gets better the next day.
A couple of tips: Don’t use “less fat” cream cheese or “reduced fat” feta cheese, because the dip will be dry. Buy the feta cheese in a block in brine (not marinated). Crumbled feta has additives in it to prevent it from clumping so it won’t be as creamy. You can use bottled roasted peppers (drained), but it is super easy to roast the peppers yourself.
Serve this dip with a selection of vegetable crudités (celery, red pepper strips, jicama slices), toasted pita chips (below), naan, or crostini. I like to garnish with smoked paprika for a slightly smoky flavor.
2 yellow peppers, roasted, skins, stems, and seeds removed
5 oz. cream cheese (not low fat)
4 oz. feta cheese in brine (not marinated or crumbled), drain and coarsely chop
¼ t. Smoked paprika (optional)
Preheat the oven to broil. Place the peppers on a rimmed baking sheet covered in foil, making it easier to clean the pan. Roast the peppers for 30 to 40 minutes, turning every 10 minutes, so the peppers are charred on all sides. Using tongs, move the peppers to a brown paper bag and close tightly to sweat the peppers. After the peppers have cooled, remove from the bag and peel off the skins and remove the stem and seeds.
Place the roasted peppers, cream cheese, and the drained feta cheese in a blender. Puree until smooth. (Add olive oil one tablespoon at a time if it seems too dry.) Season to taste with salt and white pepper. Garnish with smoked paprika. Chill at least 3 hours before serving to allow the flavors to meld.
Makes 2 cups.