This bold and spicy roasted red pepper and feta dip is inspired by a traditional Greek recipe (htipiti). It’s so easy to make and guaranteed to be a hit! Recipe yields 1 1/2 cups and is easily doubled.
Recipe adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen.
Serving suggestions: I love this dip with slices of crisp raw vegetables (cucumber, carrot, celery or even bell pepper). It’s also great with olives and toasted pita wedges or crusty bread.
Recipe from Cookie and Kate: https://cookieandkate.com/spicy-red-pepper-feta-dip-recipe/