Roasted Pepper and Feta Dip
A rich and creamy dip made from roasted peppers, sun dried tomatoes and feta. Drizzled with spicy honey!
Ingredients
Dip
- 2 red peppers for roasting or 200g ready roasted peppers
- 100 g sundried tomatoes
- 130 g vegan unsweetened yoghurt dairy yoghurt can be used too
- feta
- bulb of garlic
Chilli honey drizzle
- 2 tbsp pine nuts
- 1 tbsp olive oil
- 1 tbsp chilli flakes
- 3 tbsp honey
- curly parsley
Instructions
- First step is to roast peppers and garlic bulb. For the peppers, you can do it two ways: 1- Over a flame, char all sides and wrap in foil. Once cooled down peel the skin. 2- Heat the oven to 220c. Place your peppers on a tray lined with parchment paper. Every now and then turn the peppers, once the skin is shrivelled take out the oven. Allow to cool and then peel.
- For the garlic bulbs - slice off the top and drizzle in one tbsp of oil into the bulb. Cover in foil leaving the top exposed. Place in a oven heated at 180c. It'll take around 20 to 30 minutes, remove once the top are golden brown.
- Once everything has cooled. In a blender/food processor, mix the roasted peppers, sundried tomatoes, roasted garlic, tomato paste and yoghurt until smooth.
- Now blend in the feta until smooth.
Drizzle
- Heat a small shallow pan on a medium heat.
- Add the pine nuts and roast slightly.
- Once roasted, add the oil. Once heated add the chilli flakes and allow to cook slightly. Make sure the oil isn't too hot otherwise the chilli flakes will burn.
- Now pour in your honey and mix in with everything.
Assemble
- Spread on a plate and drizzle over the spicy honey with pine nuts.
- Sprinkle over the parsley and more chilli flakes if you'd like the extra heat.
