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Roasted Red Pepper Dip Recipe

Photo Pita Bread Roasted Red Pepper Dip Recipe

Made from cow's milk feta cheese and served with za'atar seasoned pita chips, this dip is perfect for parties, appetizers or everyday snacks. Watch House & Home's food editor Amy Rosen demonstrate this recipe on our Online TV show.

Yield: 
8 servings
Ingredients: 

Dip
12 oz. Apetina cow’s milk feta cheese (reserve some for crumbling on top)
2 roasted red peppers (fresh or bottled), peeled, seeded and chopped
2 cloves garlic, minced
2 tsp fresh lemon zest, plus 2 tsp lemon juice
Hot pepper sauce to taste
1 tbsp extra virgin olive oil
Black pepper

Pita Chips
8 pieces pita bread
2 tbsp olive oil
Salt, pepper and za'atar (available at Middle Eastern shops) to season to taste*

* If your za'atar is already salted, avoid adding more salt.

Instructions: 

Dip

Step 1: Mix all ingredients together in a bowl, or combine in a food processor. Garnish with crumbled feta if desired.

Pita Chips

Step 1: Rip pita in half along the seams. Stack on counter with insides facing up. Cut rounds into eighths.

Step 2: Arrange wedges on a baking sheet. Drizzle with oil and season with salt, pepper and za'atar.

Step 3: Place on cookie sheet, put under the broiler and toast until browned. This happens quickly so keep an eye on them. Toss around so evenly toasted. Serve in a bowl alongside feta dip.

Watch Amy Rosen demonstrate this recipe in Episode 43 of H&H Online TV.

Author: 

Amy Rosen and Dairy Farmers of Canada

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