Charring the chilli and pepper gives this gently warming dip a subtle smokiness and concentrates their flavours.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
105
Ingredients
1
large red chilli
1
small red pepper, deseeded and cut into 6 chunky strips
200g
feta, crumbled
1Tbsp.
extra virgin olive oil
Pinch dried chilli flakes, plus extra to serve, optional
Directions
Step 1Heat a dry frying pan over medium heat until very hot. Add the whole chilli and the pepper strips, skin-side down. Toast for 12-15min, turning the chilli occasionally, until chilli is softened and the pepper skins blackened. Transfer to a bowl, tightly cover and set aside to cool completely.
Step 2Peel the skin off the pepper strips with your fingers (it should come away easily). Remove and discard the stalk from the chilli and shake out and discard most of the seeds. Add the chilli to the bowl of a food processor with the pepper strips. Set aside 1tbsp feta to garnish, then add the rest to the processor with the olive oil and whizz until fairly smooth. Check seasoning. If you’d like the dip to be a little spicier, add a pinch of chilli flakes and whizz again briefly to combine.
Step 3Scrape into a serving dish, sprinkle with the reserved feta and a few extra chilli flakes, if liked, and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
