Roasted Red Pepper and Feta Dip

There's a Greek restaurant near our Calgary North store (Calypso's -- it's good, you should go), that makes a super tasty red-pepper dip. We thought we'd try one of our own on the barbecue. Turned out great; easy, quick and tasty. Try it. Fun fact: There are actually Greek restaurants near the Oakville & Burlington stores too!

  • 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.

Leave a comment