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    Red Pepper, Roast Red Onion and Feta Dip

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    Red Pepper, Roast Red Onion and Feta Dip

    This lovely, coarse-textured dip is perfect with warm, griddled pitta bread, but is equally good served with crudités.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes, plus cooling 55 minutes

    Serves: 8


    • 2 red onions, in their skins
    • 310g jar roasted red peppers, drained
    • 200g Greek Feta, drained
    • 3 tbsp olive oil
    • 1 tbsp sherry vinegar
    • 1 tsp thyme leaves, chopped, plus extra to serve
    • 6 pitta breads, griddled and sliced
    • 25g kalamata olives, roughly chopped


    1. Preheat the oven to 200°C/gas 6. Bake the red onions for about 40 minutes, or until soft. Cool for 10 minutes, peel and discard the skin.
    2. Roughly blitz the onions and peppers together in a blender, then crumble in the Feta. Add the oil, vinegar, thyme and plenty of black pepper and blitz to combine – keep a coarse texture. Taste to check the seasoning.
    3. Refrigerate and serve cool with the pitta bread. Scatter with the olives and extra thyme.

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    Drinks recommendation

    Pungent, fridge-cold fino is perfect with the tapas-like flavours
    of this Mediterranean combination.


    Average user rating

    5 stars