- Four red peppers
- ¼ cup olive oil
- 1 ½ cups feta cheese
- 2 cloves of garlic
Ingredients at the ready.
Roast the peppers directly over high heat. You can even put them on the charcoal if you want to freak a few people out. The idea is to get them heavily charred -- some would say "burnt".
Take the peppers off the heat and place them in a sealed plastic bag.
Let the peppers sweat it out like Chris Chelios after a major bender.
Remove the seeds and most of the blackened bits. This is easier than it looks.
Throw everything in a food processor. Then get all mixy-mixy with it.
A nice, rich dip. One diner described this dip as "easily the best dip I've had tonight". So, you see, it really is worth doing.