This Roasted Pepper, Feta and Mint Dip recipe contains three of my favorite foods in one glorious package. Smoky and sweet chard peppers add layers of flavor to a creamy dip. It screams to be scooped up by crudité, pita chips or just your fingers (if no one is watching!)
It’s Super Bowl Sunday in just a couple of days. I love my life here in France. Unfortunately though, not a week goes by that I don’t get pangs of missing home. A few days a year I even daydream about teleporting myself back to New England. Super Bowl Sunday is one of those days. It was with homesickness and nostalgia that I thought about posting this dip recipe.
Super Bowl Sunday….friends, family, laughter, beer and a plethora of unhealthy food scattered around the house. Women in the kitchen, gossiping between plays. Men in the living room screaming at the television. And my father doing victory laps around the house as if he himself were Tom Brady.
One helluva good dip recipe…
Roasted Pepper, Feta and Mint dip is what I would make for Super Bowl 2020 if teleporting really did exist. My little contribution to the smorgasbord of dips, wings, fried food and things on toast……I hereby raise a glass and toast my family in the hopes that someone at home makes this, enjoys it and thinks of me this Sunday.
A note on Roasting Peppers….
If you have a gas stove you can roast your peppers by placing the whole pepper directly in to the flame of one of your burners. Using tongs, rotate the pepper every couple of minutes, charring it on all sides. Don’t be scared! This is how grandmothers the world over have been doing it for generations! Alternatively, cut the peppers in half, scoop out the seeds and ribs and place, cut side down, on a baking tray covered with aluminum foil. Place the pan under a hot broiler (grill) on the top shelf and broil until the skin all over is charred.
Next, allow the peppers to steam in a bowl covered tightly with plastic wrap for 10 minutes. Remove from the bowl and peel the charred skin off the peppers discarding it. It’s ok to use water from the tap to help get the peel off of your fingers. Please do not run the pepper under the tap. Don’t wash away the flavor!!!Print
Roasted Pepper, Feta and Mint Dip
A dip recipe that is creamy, smoky, sweet – in other words one helluva good dip.
- Prep Time: 7 min
- Cook Time: 10 min
- Total Time: 17 minutes
- Yield: 3 cups 1x
- 3 large red peppers
- 1 8oz (225g) package of cream cheese
- 1 1/2 cups (200g/7 oz) crumbled feta
- 3 tablespoons chopped fresh mint
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt and pepper
- Roast the peppers. This can be done two ways. If you have a gas stove you can turn on a burner and stick the whole pepper in the flames (see note above). Alternatively, cut the peppers in half, scoop out the seeds and ribs and place, cut side down, on a baking tray covered with aluminum foil. Place under a hot broiler (grill) on the top shelf (as close to the grill as possible) and broil until the skin all over is charred and black.
- Remove the peppers from the oven or stove and place in a glass or ceramic bowl and cover tightly with plastic wrap. Allow the peppers to steam 10-15 minutes.
- Remove the peppers and peel the charred skin off of them, discarding the skin.
- Combine the peppers, cream cheese, feta, mint, lemon juice, olive oil and salt and pepper in a food processor or blender and process until smooth.
- Serve with crudité, pita chips, grissini or chips of your choice.