foodbymaria | Jupiter Shop

2 servings

137 ½ g feta cheese plus more for garnish

½ red chili pepper or jalapeno (keep seeds in the pepper for a spicier dip)

5 ½ oz jar roasted red peppers, drained (save 2 tbsp chopped for the topping)

½ garlic clove

1 tbsp olive oil

½ tbsp red wine vinegar

¾ tbsp chopped fresh parsley

¼ cup Kalamata olives

Pita bread for serving

Add the feta to a food processor and pulse to break down into quite fine / small pieces.
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.
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.
Store in the fridge for a maximum of 3 days.

Spicy Feta Dip (Tirokafteri)