Spicy Feta, Chilli & Roasted Capsicum Dip Recipe

Posted by Mark McDonald on
Spicy Feta, Chilli & Roasted Capsicum Dip Recipe

 

We asked the Sydney Food Sisters to create a series of recipes with the NEW Mayers authentic Greek feta and boy did they deliver! "Tirokafteri" (Spicy Feta) consists of creamy, whipped feta blended with sizeable amounts of chilli and topped with freshly roasted capsicums and more chilli! Fiery, salty, subtly sweet and irresistible.

INGREDIENTS

  • 400g traditional feta
  • ¼ cup olive oil
  • 2 long red chillies, seeds removed, finely chopped
  • 2 birds eye chillies, seeds removed, finely chopped
  • 2 teaspoons dried oregano
  • 2 large red capsicums
  • 2 birds eye chillies, finely chopped
  • ½ teaspoon salt
  • Cracked pepper
  • Olive oil

INSTRUCTIONS

Preheat oven to 210 degrees Celsius.

Using a fork, mash the feta roughly. Place the feta in a food processor with the olive oil and blend for five minutes or until the feta is smooth, scraping down the sides after 2 minutes. Transfer the feta to a bowl. Add the long chilli, birds eye chilli (without seeds) and 1 teaspoon of oregano and mix until combined. Cover and refrigerate for at least one hour.

Chop capsicums in half, remove seeds and place them on a baking tray. Drizzle lightly with olive oil. Place capsicum on baking tray. Drizzle lightly with olive oil. Bake for 25 minutes. Turn the capsicums over and bake for a further 20 minutes or until slightly blackened. Remove from the oven and allow to cool slightly. Remove the skins and chop them finely. Place in a bowl and add one teaspoon of oregano, two birds eye chillies (with seeds), salt and cracked pepper. Mix until combined.

To serve, spread the feta dip onto a large plate, spoon the capsicum mixture over the feta and drizzle lightly with olive oil. Enjoy with fresh crusty bread!


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