Roasted Red Pepper And Feta Dip

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut the red bell peppers in half and remove the seeds and membranes. Place the pepper halves, cut-side down, on the prepared baking sheet.

3. Roast the peppers in the preheated oven for about 25-30 minutes, or until the skins are charred and blistered.

4. Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes to make peeling easier.

5. Once the peppers have cooled slightly, peel off the skins and discard them. Chop the roasted peppers into small pieces.

6. In a food processor or blender, combine the roasted red peppers, crumbled feta cheese, Greek yogurt, minced garlic, olive oil, lemon juice, dried oregano, salt, and pepper.

7. Blend the mixture until smooth and creamy. For a chunkier dip, pulse the mixture a few times to desired consistency.

8. Taste the dip and adjust seasoning if needed, adding more salt, pepper, or lemon juice as desired.

9. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

10. Before serving, garnish the dip with freshly chopped parsley for color and freshness.

11. Serve with pita bread, crackers, sliced cucumbers, or carrot sticks.