A perfect spread for a simple crostini with basil and fresh tomato slices or enjoy with crusty bread or pita chips.
Cooking Time: 3-5 min Servings: 10-12
½ lb of feta cheese
1 red pepper (mild to hot, depending on preference)
¼ c Olive Scene Harissa Olive Oil, divided
1 tablespoon chopped fresh parsley
Crumble the feta into small pieces using a fork.
Sauté the whole pepper in 2 tablespoons of olive oil until the skin is lightly browned.
Remove the stem and discard.
Put the cheese, pepper, and oil from sautéeing in a blender or food processor and mix, adding more olive oil if needed to bring to the correct consistency of a thick (but not stiff) dip.
Serve garnished with a bit of parsley.
*This dish is a specialty of the region of Thrace in northeastern Greece, although it is served all over Greece - with varying degrees of heat. We like it hot so we use Harissa Oil, but you can use a single varietal as well. Mild or hot, this is a delicious dip!