Roasted Red Pepper, Walnut & Feta Dip with Salt & Pepper Pita Chips

Really good!

Ingredients

4-5 sweet red bell peppers
2 tbsp (15 ml) olive oil, divided
2 chopped shallots
1/2 cup (125 ml) chopped and toasted walnuts
1 tbsp (15 ml) ground cumin
1/2 tsp (2 ml) ancho chili powder (or cayenne)
1 head roasted garlic
1 tsp (5 ml) honey
1 tsp 5 ml) kosher salt
1/2 cup (125 ml) feta cheese

Salt & Pepper Pita Chips:
4 pitas
2 tbsps (30 ml) olive oil
1 tsp (5 ml) dried parsley
2 tsp (10 ml) sea salt
2 tsp (10 ml) coarsely ground black pepper

Directions

Using a pastry brush, baste peppers with 1 tbsp (15 ml) olive oil. Char peppers directly over a gas flame or under a broiler, until blackened on all sides. Place peppers in a plastic zip-lock bag or brown paper bag for 15 minutes. Peel, seed and cut peppers into slices. Heat remaining oil in a skillet set over medium heat; add shallots and saute until golden. Add walnuts, cumin, chile powder, garlic, honey and salt; mix well. Remove from heat and let cool. In a food processor, combine peppers, shallot mixture and feta cheese; process until smooth. Cover and chill until ready to use. Serve at room temperature.

Salt & Pepper Pita Chips:
Preheat oven to 400 degrees F. Cut each pita into 8 wedges. Arrange the wedges on a large baking sheet. Brush with olive oil then sprinkle with parsley, salt and pepper. Bake for approximately 8 minutes or golden. Remove from oven and let cool. Store in an airtight container until ready to use.

History

We tried it, we really liked it, we continue to make it!

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