ROASTED YELLOW PEPPER & FETA DIP
2 large yellow peppers, roasted, peeled, seeded 2
2 garlic cloves, minced 2
2 tsp grated lemon zest 10 mL
2 tsp lemon juice 10 mL
4 dashes hot sauce, or to taste 4 dashes
13 oz. Canadian Feta cheese, crumbled, divided 370 g
2 tsp sliced chives 10 mL
freshly ground black or white pepper, to taste
Place peppers, garlic, lemon zest, lemon juice and hot sauce, in bowl of a food processor. Pulse to combine.
Add ¾ of Feta cheese to pepper mixture. Pulse to combine to desired consistency. Season with freshly ground
pepper, to taste. Place mixture in a serving bowl and garnish with remaining Feta cheese and chives.
Serve with crudité, crackers and breadsticks.
Makes about 2 cups/500mL
Note to Cook: I used Canadian Apetina Feta Cheese – Garlic & Herbs flavour – 2 x 185 g pkg. Dip can be
thinned to desired consistency by adding milk.