Roasted red pepper dip

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a roasting pan or dish with foil, place the whole bell peppers on top and bake for 40 minutes until blackened, flipping them hallway (carefully, with tongs).

Step 2

Let the bell peppers cool. When cool enough to handle, peel off the skins. Cut the peppers open, remove the core and seeds and chop them roughly.

Step 3

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.Cut the garlic cloves in half and use a paring knife to pry the germ out.

Step 4

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.

Step 5

Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.