ktipiti - roasted red pepper & feta dip

• if you are roasting your own red peppers, use approximately 3-4 fresh peppers, brush with 1 tbsp of olive oil and broil at 230°C on the middle rack of your oven for 20-25 minutes, turning them every 5 minutes until the skin is blackened and blistered on all sides, then remove from oven, cover the still-hot peppers with an inverted glass bowl to create vapour as they cool, afyter 30 minutes, peel off the blackened skin and remove seeds, strain a little if still too juicy.
• if using store-bought roasted red peppers in a can or in a jar, then drain, strain and press very well until you have ½ cup or 100 grams

note : to roast your own peppers, you’ll need approximately 250-300 grams fresh red bell peppers; for 300 grams of store-bought roasted red peppers (in a jar or a can), the initial weight of a 300 jar will equal to 200 grams when simply drained and when pressed and strained will equal to 100 grams or ½ cup …

• in a food-processor, combine the roasted red pepper with the vinegar or lemon juice  and 1 tbsp olive oil and all the spices and blend until smooth, then add the crumbled feta cheese and blend again until smooth, taste and add salt and/or pepper to your taste
• chill and serve …