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