Ingredients:

  • 3 large Red Bell Peppers (whole)
  • 2 Garlic Cloves (peeled)
  • 2 Tbsp Extra Virgin Olive Oil (for roasting)
  • 1 tsp Red Wine Vinegar
  • 1/2 tsp Smoked Paprika
  • 8 oz Block Feta Cheese (full-fat)
  • 2 oz Cream Cheese (softened)
  • 1–2 Tbsp Milk or Water
  • 1 Tbsp Extra Virgin Olive Oil (finishing)
  • 1/2 tsp Red Pepper Flakes (Aleppo/Marash)
  • 1 Tbsp Fresh Parsley or Dill (chopped)
  • 3 pieces Pita Bread (for chips)

Instructions:

  1. Preheat oven to 425°F (220°C). Toss bell peppers and whole garlic cloves with 1 Tbsp of olive oil and a pinch of salt. Roast for 20–25 minutes until the pepper skins are charred and blistered.
  2. Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam. Once cool enough to handle, peel the skin off the peppers, discarding the seeds and stems.
  3. Combine the roasted, peeled peppers, roasted garlic, smoked paprika, red wine vinegar, and remaining 1 Tbsp of roasting oil in the food processor. Process until a coarse but cohesive puree is formed.
  4. Ensure the feta is cubed and the cream cheese is softened. Place the feta and cream cheese into the clean food processor. Pulse, gradually adding milk or water, until the mixture becomes smooth, light, and almost mousse-like. Scrape down the sides frequently.
  5. Spread the whipped feta mixture evenly across the base of a shallow serving bowl, creating a slight well in the center. Carefully spoon the roasted pepper puree into the center well.
  6. Slice pita bread into triangles. Toss lightly with olive oil and salt. Bake until golden brown and crisp (about 8–10 minutes).
  7. Drizzle the entire dip with the high-quality finishing olive oil. Sprinkle the red pepper flakes and chopped fresh herbs over the pepper puree for visual contrast. Serve immediately with the warm, crispy pita chips.