These glorious sweet red peppers will soon be basking in the broiler - on their way to becoming a dip, as they say, "to die for". Quality in - quality out
This is what 25 minutes under a broiler should produce. The one on the left is half peeled, in the bowl, peeled. Smoky goodness!
This is a salt garlic paste, ground on the board by the pestle. Don't smash your garlic, or you'll be wiping it off the wall. Easy does it.
Upper right, the bread crumbs. You see the peppers, garlic paste, feta and the olive oil & lemon juice. Ready to puree!
Now we chop the nicoise olives to add another complementary flavor and color contrast to the dish. Fold the olive into the dip
I made a whole batch with the halved nicoise olives, but the people who were over ate everything. I saved this one cracker to show you - this is my favorite way to have this dish
Still snowed in and entertaining the stranded! So I tried another Ellie Krieger recipe for a game day or appetizer dip option. Even though Ellie is a registered dietician and a very dedicated health nut, I still like her recipes! Anyway, I love roasted sweet peppers and, having 3 reds on hand, some crumbled feta cheese and a lemon I had earlier zested bald for a roasted chicken dish, I thought, "Why not?". I think you can use fresh or dried dill (remember to adjust if using dried), and since there are gluten issues among the diners, I substituted unsalted gluten-free crackers pounded to crumbs for the breadcrumbs. I really liked the end result of this dish and will do this one again - even when the weather is nice, which is why I want to share it. Good tasting & good for you!
- 3 medium red bell peppers, roasted, skinned and seeded (OR you can buy a large jar of roasted red peppers at the store)
- 1 clove of garlic, minced and crushed to paste with
- 1/4 sea salt
- 1/2 C crumbled feta (3-4 oz.) (Look in the cheese dept)
- 2 T plain dry breadcrumbs (or gluten free unsalted crackers, crushed)
- 2 T fresh lemon juice
- 2 T olive oil
- 3 T chopped fresh dill (or 1-1/2 tsp dry dill, if fresh is unavailable)
- a bit of fresh dill or chives, if preferred, for garnish
- Crank up the broiler and place the washed red peppers on a rimmed baking sheet. Set the timer for 5 minutes and turn the peppers. Continue roasting and turning every 5 minutes for a total of 25 minutes,or until the skins are largely blackened. Then place the roasted peppers in a deep bowl, cover with cling wrap and let the peppers cool and release their skin. When they have cooled, all you need to do is slough the blackened skin off and rinse the peppers under cold water to remove any remaining black specks, if you are bothered by black specks. The stem and core will pull right out. You can slice the peppers and rinse or wipe the remaining seeds away. Plop the peppers into a shallow sauce pan (or your food processor).
- Add the minced garlic and salt paste to the peppers.
- Add the feta, breadcrumbs, lemon juice and olive oil to the mix. If using dried dill, add it now; if using fresh dill, wait.
- Ellie always uses a food processor, I am an immersion blender guy, so puree the whole shebang with either tool, it is a dip, after all.
- When pureed to your taste, taste for salt, adjust, if necessary, and then fold in the chopped fresh dill.
- Transfer the pureed dip to your serving bowl and granish will a bit of fresh dill or chives, if you have ithem, and/or a drizzle of olive oil.
- Serve with your favorite chips.
|Amount Per Serving||%DV|
|Serving Size 65g|
|Recipe makes 6 servings|
|Calories from Fat 38||58%|
|Total Fat 4.35g||5%|
|Saturated Fat 2.1g||8%|
|Trans Fat 0.0g|
|Total Carbs 4.29g||1%|
|Dietary Fiber 1.1g||4%|