Makes:1 1/4 cups (4 to 6 servings)
Roasted red pepper dip often suffers from lackluster flavor. To avoid that pitfall, we blacken the peppers and save the liquid they release after steaming, then blend it all together with feta for maximum punch. Enjoy the dip with crackers or toasted pita, then slather the leftovers on chicken or vegetables for a quick meal.
What to buy: Look for a mild feta that won’t overwhelm the flavor of the dip.
Game plan: The dip can be made up to 2 days ahead and refrigerated in a covered container.
This recipe was featured as part of our story on summer dips.
2 medium red bell peppers, stemmed, halved lengthwise, and seeds and white pith removed
2 tablespoonsolive oil
8 ounces crumbled feta cheese (about 1 1/2 cups)
Heat the broiler to high and arrange a rack in the middle. Place peppers on a baking sheet cut side down, drizzle with 1 tablespoon of the olive oil, and season well with salt and freshly ground black pepper. Broil until blackened and charred, about 15 minutes, rotating the pan as necessary.
Transfer peppers to a bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, at least 20 minutes. Remove peppers from the bowl, reserving any liquid.
Peel peppers and place in a blender. Add feta, reserved pepper liquid, and remaining 1 tablespoon olive oil, and season with salt and freshly ground black pepper. Blend on high until smooth, about 1 minute. Serve with toasted pita wedges or assorted crackers.