Roasted Red Pepper and Feta Dip

15 Mar

As I sit in the terminal at Pierre Elliot Trudeau airport with my Mom, waiting to hop on a plane to take us to the city of wine, cheese and baguette, I thought I’d share a little recipe with you all.

This has got to be one of the simplest, easiest, and one of the most delicious dips I have ever made.  And you only need three ingredients to make it!

As you can probably, tell, I’ve been on a bit of a roasted red pepper kick.  Probably because I’ve really embraced the gas stove and roasted a few peppers whenever I’ve had the opportunity to do so.

Plus I really like making Dustin peel the skins off when he’s in town. It saves my manicure.

Aren’t I, like, the best girlfriend ever?

Anyway without further ado, I give you:

Roasted Red Pepper and Feta Dip

2 Red Bell Peppes

150 g Feta Cheese

1 tbsp lemon juice


Roast / broil your red peppers until the skins are blackened.  Place in a bowl and cover in a plastic bag.  Allow the peppers to cool and allowing the moisture to pull the skins away.  Peel the peppers, rinse then cut the tops off, slice into thirds and remove all the seeds.

Place the peppers, feta and lemon juice into a food processor and pulse until smooth.

Serve with cut-up veggies, pita chips and amaze your friends.

Time to board, see you on the other side of the pond!

À bientôt!



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