En français ici.
Over at Equal Opportunity Kitchen, there is always something exciting happening. You may think I'm exaggerating, but kid you not. Currently they are participating in events all over the blogosphere, planning a wedding, and curing world hunger, all while posting delicious recipes.
As part of the wedding planning, they are bringing back their Tried, Tested & True event, this time wedding edition, dun-dun-daaaaaa. I'm very excited for Psychgrad and R and, so, was eager to contribute to this event (you can still submit until Feb. 20th).
As some might have noticed from my Lamb with Hearts of Romaine recipe, I've been reading cookbooks about Mediterranean and Greek cooking (much more about that on the lovely blogs of both Ivy and Maria), and having fun experimenting. Feta dip comes up in more than one list of Mediterranean recipes in many different forms. This is my own version that I've tested 3 or 4 times now and think I have gotten to perfection. It can be served on slices of bread, or as a dip with chips and/or vegetables. This recipe is a good appetizer/side for 3-4 people, but it's easy to make a large batch and wouldn't take much longer. I don''t hesitate to serve this recipe to guests for any occasion.
1 yellow pepper
1-2 green chili peppers (I actually used piment vert, a long hot pepper found all over France. I think it might be from northern Africa. You can add more or less hot peppers depending on if you want it spicy or not. Also the longer you roast the hot peppers, the less kick they'll have.)
1 cup feta, crumbled
1/3 cup olive oil
juice of 1/2 a lemon
black pepper to taste
parsley, chopped for garnish
Core and seed the yellow pepper and chili peppers. Quarter and place on a cookie sheet. Drizzle with olive oil and roast until tender and starting to brown (about 20 minutes). Remove from oven and put aside to cool.
When cool enough to touch, peel the peppers. (If you're in a hurry you can do without peeling them, but it makes the dip smoother if you do.) In a mixer, blend all the ingredients together (except the parsley). Taste and adjust seasoning if necessary. Garnish with parsley and serve!