In my humble opinion, picnics are ubiquitous with summer & no al fresco dining experience is complete without crisp, crunchy vegetables & an accompanying dip. Here’s one of our favorites. A simplified version of Greek Ktipiti, this recipe combines the briny tang of fresh feta with the sweet, slightly smokey undernote of roasted red bell peppers. Cutting the traditional heat allows the flavor of an accompanying crudités to shine through, although you could always jazz things up with a dash of hot sauce or pinch of red chili flakes.
Before you begin, please note you will need a food processor for this recipe.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment.
Arrange halved peppers cut-side down on baking sheet.
Locate a glass or ceramic bowl large enough when inverted to cover the peppers, set aside.
Roast peppers for 40 minutes, until skins are soft & blackened.
Invert bowl over charred peppers, creating a steam bath.
After 15 minutes, remove the charred skins from the peppers.
Using the processor, combine the skinned peppers, feta cheese, olive oil, garlic, black pepper and salt, until thick and creamy.
Chill before serving.
Naturally low-carb & gluten-free.