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

Ingredients

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

Method

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.

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