Recipe: Roasted Red Pepper and Feta Spread

Carrot, sundried tomato and feta spread
Roast red pepper and feta spread
Delicious served on oatcakes

You know I said how much I loved Bodychef’s feta and pepper spread? Well, I loved it so much I decided to make my own. Mine had a thinner texture than Bodychef’s but you can add as much or as little oil as you like, depending on your own personal taste.

Roasted red pepper and feta dip

I said on Facebook I could eat this with a spoon and, after getting the munchies after drinking a bottle of wine, that’s exactly what I did – using celery as a spoon. Ah well, at least it’s healthier than getting the munchies and pigging out on crisps and chocolate.

Because I’d eaten all my spread, I had none left for lunch the next day, so I made another one – this time using a carrot instead of a red pepper.

Carrot, sundried tomato and feta spread
Carrot, sundried tomato and feta spread

Roasted red pepper and feta spread

1 red pepper
100g feta cheese
20g sundried tomatoes
Olive oil
salt and pepper
chilli flakes (optional)

  1. Core and deseed the red pepper and bake in the oven for about 30 minutes at 200C.
  2. Add the red pepper and the rest of the ingredients, except for the olive oil to a food processor and blitz.
  3. Drizzle in the olive oil until you get the consistency you require (I used the oil that was in the jar of sundried tomatoes).

Variations

Use a carrot instead of a red pepper (no need to bake it first). Add jalapenos and/or chilli flakes. Experiment!

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