Food By Maria

0 Add the feta to a food processor and pulse to break down into quite fine / small pieces.
1 Add the chili pepper, drained roasted red peppers, garlic clove, olive oil and red wine vinegar and run the food processor on high until the dip is fully combined until smooth.
2 Transfer to a low plate or bowl and garnish with parsley, olives, leftover crumbled feta cheese, 2 tbsp chopped roasted red pepper and drizzle with olive oil. Serve with fresh or toasted pita bread.
3 Store in the fridge for a maximum of 3 days.