I called in on my niece the other day and she had a bowl of this absolutely delicious Feta Dip
in her fridge. Sadly (for her) there was none left when we departed next day, but it's so easy to make, I'm sure we'll be forgiven!
How to make Feta Dip:
Cut the peppers into four from top to bottom, remove the seeds and place them under a preheated grill, cut side down. Grill until the
skins are blackened (about 10 minutes) then place them in a polythene bag for about 15 minutes. Remove from the bags, peel away the charred skins and slice the flesh into strips.
Roughly chop the dill and peel the garlic. Place them in a blender along with the roasted pepper slices, the low-fat soft cheese, the Feta cheese and the freshly ground black pepper. Pulse until the ingredients are smooth and evenly distributed.
Place the mixture into a serving bowl, cover with plastic wrap and refrigerate for at least one hour to allow the flavours to blend and for the dip to firm up slightly. Serve with fresh cut raw vegetables, wholegrain crackers or toasted pitta wedges.
This recipe can be halved to serve 8 but, since it will keep for up to five days in the fridge, it makes sense to create a whole batch and enjoy it again with no extra effort!