Recipe: Red Pepper Dip

We found a Greek restaurant that serves a wonderful red pepper dip. I don't have their recipe but have been able to come up with a reasonable representation of the dip on my own.

Red Pepper Dip

2 red (or orange) bell peppers, diced
9 cloves garlic, peeled, cut in 1/2
3 oz. feta cheese
olive oil

Put the peppers and garlic in a casserole dish and drizzle with olive oil. Toss to coat everything evenly and roast in the oven at 450F. After some of the pepper and garlic tips brown, add 1-2 tablespoons of water, put on the casserole lid, and let it cook covered for awhile to further soften the peppers. Total cooking time was about 30 minutes in a convection oven... for a standard oven it might take somewhat longer. Don't salt the pepper-garlic mix: when you add the feta cheese the dip will have a salty taste.

Lightly process the roasted mixture, along with any liquid it generated, in a food processor or blender, just enough to break up the garlic cloves and the pepper pieces a bit. Mix in the cheese. If the mixture is too dry, add a little olive oil.

Serve with pita slices. Yummy!

Optional: you can sautee the peppers and onions on the stovetop instead of roasting in the oven. This method will require more olive oil since any liquid generated during cooking will likely evaporate.