This red pepper dip with a twist is so delicious! It makes the perfect addition to any charcuterie board or crudites on days when hummus just won’t do.
This spicy roasted red pepper and feta combination is a favourite in my household and we always have it in salads and on crackers as well as just a dip. I use cayenne pepper and feta cheese in this roasted red pepper dip and, even though I use dairy free cheese you could use cheese containing cow’s milk if you eat dairy.
I like to use cayenne pepper in this recipe for convenience and, even though I have noted 1/4 teaspoon in the ingredients you could add as much or as little as preferred. Alternatively, if you wanted to use fresh chilli in its place you can! Either chop the chilli and add it to the food processor raw or roast it along with the red peppers and garlic cloves for a deeper flavour. This roasted red pepper dip is also really good stripped back to basics without the chilli and feta.
I normally use olive oil to roast the peppers but you could use whichever type you wanted, including spray oils.
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