Greek Spicy Feta Dip with Roasted Peppers

What you need

• 1 large red bell pepper, about 200 g (7 oz)
• 1 fresh red chili, hot; use 2 for a sharper dip
• 200 g (7 oz) feta, crumbled
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 1 tbsp lemon juice
• 1 clove garlic, small, optional
• 1 pinch salt, only if needed
• 1 pinch chili flakes, for sprinkling
• warm pita bread, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 230 °C (450 °F). Put the bell pepper and chili on a baking sheet.

2. 2

   Roast, turning once or twice, until the skins are blistered and charred in spots, 25-30 min. The chili will be done sooner, so take it out after about 15 min.

3. 3

   Put the roasted vegetables in a bowl, cover with a plate and leave them to steam for 10 min.

4. 4

   Peel off the skins, then remove the stems and seeds. Keep some chili seeds if you want more heat.

5. 5

   Put the peeled bell pepper, chili, feta, olive oil, lemon juice and garlic in a food processor. Blend to a thick, creamy paste, scraping down the sides once.

6. 6

   Taste. Feta is salty, so add only a pinch of salt if needed. Add a little more lemon juice or chili for sharpness.

7. 7

   Spoon the dip into a shallow bowl. Finish with a thread of olive oil and a scatter of chili flakes.

8. 8

   Serve at room temperature with warm pita.

Imported from cookingorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.