Red bell pepper and feta dip

Ingredients

4 servings

• 1 ISLOS® Greek Feta AOP
• 2 red bell peppers
• 1 sheep's milk yogurt
• 1 garlic clove
• 1 tsp sweet paprika + 1 pinch
• 1 tbsp olive oil + 1 drizzle
• 1 sprig of fresh mint
• 1 tsp lemon juice
• 4 pita breads

Steps

1. 1

   Preheat the oven to 220°C.

2. 2

   Place the bell peppers on a baking sheet and bake for 30 minutes, turning them as soon as they are browned on one side.

3. 3

   Seal them while still hot in an airtight container or aluminum foil and let them rest for 15 minutes.

4. 4

   Peel and seed the peppers. Put the flesh into a food processor or blender.

5. 5

   Peel, remove the germ, and chop the garlic. Add it to the pepper.

6. 6

   Add the crumbled feta, yogurt, paprika, lemon juice, and olive oil, then blend until you obtain a smooth cream.

7. 7

   Warm the pita bread in the toaster and cut it into triangles. Serve the red bell pepper and feta dip with the pita bread.