Roasted pepper and feta dip

a sharp and tangy pepper dip

From Summer & Co "Meze recipies"

Prep 5 min

Cook 20 min

Serves 6-8, as part of a meze spread

2 long red romano peppers (or a jar of roast peppers)

1 garlic clove, peeled and minced

100g feta

2 tbsp red-wine vinegar

100g thick Greek yoghurt

½ tsp chilli flakes (or ¼ tsp cayenne pepper)

1 tsp smoked paprika

2 tbsp olive oil

Salt, to taste

If you have fresh peppers, roast them under the grill or on an open flame until charred all over. Transfer to a bowl and cover to steam a little, then peel and discard the seeds and skin.

Put the peppers, garlic and feta in a food processor and blitz to a puree, then transfer to a bowl and stir in the rest of the ingredients by hand, mixing until smooth and thick. Transfer the mixture to the fridge. Once cooled, taste for salt – usually the feta has enough.

Serve the dip cold and, if you have any strips of roast pepper left over, chop them and strew on top. Serve with warm olive flatbreads or crackers.