Spicy Roasted Red Pepper Whipped Feta

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1 red bell pepper, stemmed, halved from pole to pole, and seeded
  • 1 poblano chile, stemmed, halved from pole to pole, and seeded
  • 8 ounces feta cheese, crumbled (2 cups)
  • 2 T extra virgin olive oil
  • 1.5t lemon juice
  • 1/4t smoked paprika, plus extra for sprinkling
  • 1/8t cayenne (optional)

Directions

  1. Adjust oven racks 3-4 inches from broiler element and heat broiler. Line rimmed baking sheet with foil. Arrange bell pepper and poblano pepper skin side up on prepared sheet, flattening peppers with your hand. Broil until skin is puffed and most of surface is well charred, 7 to 15 minutes, rotating sheet halfway through broiling.
  2. Using tongs, gather peppers in center of foil, then crimp foil around peppers to form closed pouch; let steam for 10 minutes. Open foil packet carefully and spread out peppers. Once cool enough to handle, peel and discard pepper skins. Finely chop poblano and set aside.
  3. Process feta; oil; lemon juice;paprika; cayenne, if using; and roasted bell pepper in food processor until mostly smooth, about 1 minute, scraping down sides of bowl. (Feta dip and roasted poblano can be refrigerated separately for up to 2 days; bring to room temperature before serving.) Transfer feta dip to serving bowl and sprinkle with reserved chopped poblano and extra smoked paprika. Drizzle with extra oil and serve.