Whipped smoked feta with roasted romano peppers
A creamy, smoky dip made by blending roasted Romano peppers with smoked feta, olive oil, lemon, and garlic. Perfect for toasted bread, crackers, or veggies.
What you need
How Maurice does it
- 1
Preheat the oven to 180°C. Roast the Romano peppers for about 25 minutes, until softened and slightly charred.
- 2
Remove the peppers from the oven, let cool slightly, then cut off the stems and scrape out the seeds.
- 3
Slice the smoked feta and add it to a bowl or beaker along with the roasted peppers.
- 4
Add a generous drizzle of olive oil, the juice of half a lemon, and the shaved garlic.
- 5
Blend with an immersion blender until smooth and creamy.
- 6
Season with freshly ground black pepper to taste.
- 7
Toast the bread slices. Rub a peeled garlic clove over the surface of the toasted bread if desired.
- 8
Transfer the dip to a serving bowl and serve with the toasted bread, crackers, or vegetable sticks.
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