Friday, January 14, 2011

Roasted Red Pepper Feta Dip

Roasted Red Pepper Feta Dip with Pita Chips

We love Greek food in our house.  Olives, feta cheese and pita bread is all I need for a yummy meal.  Add a Greek style salad and my heart and stomach are very happy.  I have lots of go-to recipes for a good Greek meal, many inspired by our dining out experiences. 

A local Houston restaurant and one of our family's favorite places to dine out is Yia-Yia Mary's.  Yummy food, drinks and desserts!  They even serve homemade gelato.  Our 7th grader requested Yia-Yia's for his birthday dinner.  We happily agreed.

We love to get the sampler of dips they serve with their warm pita bread.  We love the hummus and the roasted red pepper feta dip.  So, of course, I had to try it at home.  Here is my version.  You can serve it with store bought pita chips, but I love to warm pita flat bread in the top of a skillet and cut them in triangles.  So good!

Roasted Red Pepper Feta Dip
2 medium red bell peppers, stemmed, halved lengthwise, and seeds and white pith removed
2 tablespoons olive oil
juice from half a lemon
1/2 teaspoon kosher salt
pepper to taste
1 clove of garlic
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.

(If you need a shortcut, you can use roasted red peppers in the jar.)

Add feta, juice form half a lemon, garlic clove, and remaining 1 tablespoon olive oil. Season with salt and freshly ground black pepper. Blend on high until smooth, about 1 minute. Serve with toasted pita wedges pita chips.