Thursday, 28 May 2015

Feta Cheese and Roasted Pepper Dip

I love feta cheese.  This is a way to combine lovely salty feta cheese with sweet roasted peppers.

Pepper and Feta Dip - Serves 1-2


100g, 4oz Feta cheese
Pinch finely grated garlic
60g, 2oz Roasted bell peppers (red, orange or yellow)*
1 tbsp Greek yogurt
2 tsp Olive oil plus extra to drizzle
2 sprigs fresh thyme or lemon thyme


Roast the peppers under a very hot grill until the skin blisters and blackens.  Turn often.  Put in a bowl and cover for a few minutes.  When cool enough to handle, slip off the blackened skin then chop finely.  (Alternatively use ready roasted peppers from a jar.)  Put in a bowl.

Grate the garlic and mash the feta cheese.  Mix in with the pepper, yogurt, chopped thyme and finally the olive oil.

Serve with toasted pitta bread.

* I used two very small yellow peppers.  This is because I tend to use the bags of cooking vegetables and fruit which are often inconsistent sizes.  Why is it we're conditioned to think vegetables should be a certain size?  I remember when I worked in a food factory seeing peppers which were almost the size of my head arrive one day.  So I resisted putting "1 pepper" but in "standard sizing" that's probably the amount I used.

I've linked this up to recipe of the week.

Link up your recipe of the week

I've linked this up to the cooking with herbs challenge for July.

Cooking with Herbs Lavender and Lovage


  1. ooooh this sounds yummy x

  2. This looks so yummy. I love dips but I never make them myself. I will have to try this one, the flavours would be so good together! K x #recipeoftheweek

    1. I will think of some more dip ideas for you!


Please leave a comment, I love to hear from you, however, any comments added containing links to other sites will be removed.

This blog is my intellectual property. Please don't copy content or photos without permission.