25 mins
Feta Dip
Recipe by Graham
I called in on my niece the other day and she had a bowl of this absolutely delicious Feta Dip in her fridge. Sadly (for her) there was none left when we departed next day, but it's so easy to make, I'm sure we'll be forgiven!
Farmer's Breakfast Casserole 
Filet Mignon with Honey and Ginger (Tenderloin of Pork) Ingredients for Feta Dip
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Feta Dip
- Cut the peppers into four from top to bottom, remove the seeds and place them under a preheated grill, cut side down. Grill until the skins are blackened (about 10 minutes) then place them in a polythene bag for about 15 minutes. Remove from the bags, peel away the charred skins and slice the flesh into strips.
- Roughly chop the dill and peel the garlic. Place them in a blender along with the roasted pepper slices, the low-fat soft cheese, the Feta cheese and the freshly ground black pepper. Pulse until the ingredients are smooth and evenly distributed.
- Place the mixture into a serving bowl, cover with plastic wrap and refrigerate for at least one hour to allow the flavours to blend and for the dip to firm up slightly. Serve with fresh cut raw vegetables, wholegrain crackers or toasted pitta wedges.
GRAHAM'S HOT TIP:
This recipe can be halved to serve 8 but, since it will keep for up to five days in the fridge, it makes sense to create a whole batch and enjoy it again with no extra effort!
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