- 1 red pepper
- 250 g feta cheese
- 1 cup parsley
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 pinch of cayenne pepper, or a little fresh hot chilli to taste
- 1 clove garlic, poured with boiling water (it takes the sharp taste)
- 3 tablespoons of good olive oil
Dips are a great way to spice up any dish or salad and this Haydari Dip is no exception. The delicious taste from the combination of the feta cheese, smoked paprika and roasted red peppers is simply mouth-watering.
I like to serve the dip with some raw vegetables and serve when guests come over or indulge in it on my own ;)
- Cut the pepper in half and remove grains and stems.
- Put it in the oven on a baking sheet with baking paper with the skin side up and bake for about 20 minutes at 175 degrees.
- Once the pepper starts to get dark let it cool down a bit then pop it in a freezer bag that is closed. Cool for half an hour and peel of the skin.
- Put peppers and everything except the oil into a blender and blend until it becomes a delicious creamy haydari dip.
- Taste and adjust the consistency with olive oil.
With raw vegetables as a dip, on the side with a salad or as a dip with your main dish. Either way, it will be super delicious.
If you want to make a faster version, you can buy ready-made roasted peppers.
You can store the dip in an airtight container in the refrigerator for a week.
Red Peppers are a great source of C-Vitamin, B6, folate and are packed with antioxidants.
Parsley is a great herb to have in your kitchen because it is very versatile and can be used in a variety of dishes. It is particularly rich in vitamins A, C, and K.