Ingredients:

  • 2 large Red Bell Peppers, cored and halved
  • 4 cloves Garlic, unpeeled
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • ½ tsp Kosher or Sea Salt, divided
  • ¼ tsp Black Pepper, freshly ground
  • 4 oz Cream Cheese, full-fat, softened to room temperature
  • 1 cup Full-Fat Greek Yogurt
  • 4 oz Feta Cheese, block feta (brined), crumbled, divided
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely chopped
  • Salt and Pepper, to taste

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Wash, core, and halve the bell peppers. Place them skin-side up on the baking sheet.
  3. Toss the unpeeled garlic cloves with ½ tsp of the olive oil. Place them alongside the peppers.
  4. Drizzle the remaining olive oil over the peppers. Sprinkle with salt and pepper. Roast for 20–25 minutes, or until the pepper skins are blistered and deeply charred and the flesh is soft.
  5. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes to make peeling easier.
  6. Remove the charred skin and seeds from the peppers. Squeeze the roasted garlic flesh out of its papery skin. Discard skins and seeds.
  7. In the food processor, combine the peeled roasted peppers, roasted garlic, softened cream cheese, and Greek yogurt. Blend until completely smooth and creamy, scraping down the sides as needed.
  8. Add the fresh lemon juice and blend for 10 seconds to incorporate.
  9. Taste the mixture and season aggressively with salt and freshly ground pepper, adjusting to personal preference.
  10. Transfer the mixture to a medium bowl. Gently fold in two-thirds of the crumbled feta, dill, and chives using a spatula. Do not overmix; leave some feta chunky for texture.
  11. Cover the bowl tightly and refrigerate for a minimum of 60 minutes (or up to 3 hours) to allow the complex roasted flavours to marry.
  12. Scrape the chilled dip into your serving bowl. Garnish with a final touch of good quality olive oil, scatter the remaining crumbled feta, and a few pinches of fresh chives or dill over the top. Serve cold.