Ingredients:

  • 2 large Red Bell Peppers, deseeded and roughly chopped
  • 4 large cloves Garlic Cloves, peeled and whole
  • 1/4 cup Extra Virgin Olive Oil, for roasting
  • 1 teaspoon Dried Oregano
  • Sea Salt and Black Pepper, To taste
  • 1 (7 oz / 200 g) block Feta Cheese, drained well
  • 1/4 cup Plain Greek Yogurt, full-fat
  • 1/2 teaspoon Red Pepper Flakes
  • 2 teaspoons Honey, runny
  • 2 tablespoons Extra Virgin Olive Oil, for drizzling
  • 2 tablespoons Fresh Parsley or Dill, finely chopped (for garnish)
  • 1 large baguette Crusty Bread (for dipping)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the chopped red peppers and whole garlic cloves on a baking tray with the 1/4 cup (60 ml) olive oil, oregano, salt, and pepper.
  2. Roast for 20 minutes until the peppers are tender and slightly charred around the edges. Allow to cool slightly.
  3. Drain the feta block well. Add the roasted peppers, roasted garlic cloves, drained feta, Greek yogurt, and red pepper flakes to a food processor.
  4. Process until the mixture is mostly smooth but still retains a little texture. Taste and adjust salt if necessary (feta is already salty).
  5. Spoon the dip mixture into the oven-proof serving dish. Create a small well in the centre.
  6. Place the dish back into the preheated oven and bake for 8–10 minutes, or until the dip is piping hot and the edges are lightly golden.
  7. Remove the hot dish from the oven. Immediately drizzle the top generously with the 2 tablespoons (30 ml) of fresh olive oil and the runny honey.
  8. Sprinkle with fresh parsley or dill. Serve immediately with warm, sliced crusty bread, pita chips, or vegetable crudités.