Feta-Chilli Dip

1/5
about 10 minutes (plus 1 hour cooling)
n/a
Makes a small bowlful of dip for 2 people (double the recipe for 4 people)

60g feta
85g roasted red pepper (drained and patted dry)
juice of a 1/4 lemon
1/2 tsp dried chilli flakes
1/8 cup of olive oil
pinch of oregano

Place all ingredients into a food processor and blend until smooth. Place in the fridge to cool for at least 1 hour. Serve on crostini, with tortilla chips or pita bread.

One of my favourite things to try when I visit people’s homes, are they dips they make. I like the different combinations of flavours and how people choose to present their snack food. At Christmas time I like to have a couple of dips in the fridge just in case visitors drop by. This dip is a spicy feta dip. It’s super easy to make, and hopefully you can make it with ingredients you already have in your home. It goes great with crostini or potato chips – like plain olive-oil chips. You can also pair it with pita bread too. Also, don’t forget that if you are craving some guacamole or homemade chips – like tarot root (“kolokassi”) chips, there is also a recipe for that on the website. It’s a little more effort, but very tasty and enjoyable. You can find the recipe for the chips and guacamole here.

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Cyprus Cuisine

“Cyprus Cuisine” written by Christina Loucas is scheduled for release by Whitecap Books in 2o21 in the US, Canada, Australia, the UK and Europe. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking in Cyprus Cuisine. Featuring traditional and modern dishes that are sure to delight anyone with a taste for Mediterranean and Middle Eastern flavours, Christina invites the reader into a Cypriot kitchen that can be accessed from anywhere in the world.

Cyprus Cuisine