Roasted Red Pepper and Feta Dip

Instructions

1. 1

   Position an oven rack about 15 cm below the broiler and preheat the broiler to high. Line a rimmed baking sheet with foil. Rinse and thoroughly dry Red bell peppers.

   ✓ Checkpoint: The broiler is fully heated and the peppers are dry, which helps their skins blister rather than steam.
2. 2

   Place Red bell peppers on the prepared baking sheet and broil, turning every 4 to 5 minutes, until the skins are deeply blistered and blackened in several places and the peppers feel soft.

   ✓ Checkpoint: The skins should be charred and puckered, while the peppers should have collapsed slightly and smell sweet and smoky.

   💡 Chef's Tip: Keep the oven door slightly ajar if your broiler manual recommends it. Stay nearby because peppers can burn quickly under direct heat.
3. 3

   Transfer the hot peppers to a bowl and cover tightly with a plate or reusable lid. Let them steam until cool enough to handle.

   ✓ Checkpoint: The skins should look wrinkled and loosened, and the peppers should be comfortable to handle.
4. 4

   Peel the peppers, scrape away the stems and seeds, and discard the skins, stems, and seeds. Do not rinse the peppers, because rinsing removes their concentrated roasted flavor.

   ✓ Checkpoint: The pepper flesh should be clean, soft, and mostly free of loose black skin and seeds.

   💡 Chef's Tip: A few charred flecks are desirable and add smoky flavor; remove only bitter, thick patches of black skin.
5. 5

   Add the roasted pepper, Feta cheese, Extra-virgin olive oil, Garlic clove, Fresh lemon juice, Dried oregano, Fine sea salt, and Freshly ground black pepper to a food processor. Pulse until combined, then process until creamy with a few fine flecks of pepper remaining.

   ✓ Checkpoint: The dip should be smooth and spoonable, vividly orange-red, and evenly flecked with herbs.

   💡 Chef's Tip: Scrape down the bowl once. Avoid prolonged processing, which can warm the feta and make the texture slightly greasy.
6. 6

   Check the consistency and blend in Ice-cold water one teaspoon at a time only if the dip is too thick. Taste and adjust the salt, lemon, and pepper as needed.

   ✓ Checkpoint: A spoon dragged through the dip should leave a soft trail that slowly closes. The flavor should be tangy, savory, sweet, and lightly smoky.

   💡 Chef's Tip: Feta becomes saltier as the dip sits, so season conservatively.
7. 7

   Spoon the dip into a shallow serving bowl. Drizzle with a little extra olive oil if desired and serve with warm pita, cucumber, carrot, celery, or gluten-free crackers.

   ✓ Checkpoint: The dip should hold soft peaks and show a glossy surface with a bright roasted-pepper color.

   💡 Chef's Tip: For the best flavor, rest the dip for 15 minutes before serving so the garlic, oregano, and lemon can meld.