8 red capsicums
300 g Dodoni feta cheese
50 ml Minos extra virgin olive oil or any other good quality olive oil
Salt to taste
Preheat the oven to 190 degrees Celsius.
Leaving the capsicums whole, lightly coat them in vegetable oil and roast them in the oven until the skin is completely blistered. Take them out of the oven and wrap in cling wrap to loosen the skin.
Once the capsicums have cooled, peel the skin away and remove the seeds. Drain through a colander so the excess moisture has been removed.
Using a food processor, pulse the capsicums so they are lightly chopped. Place them in a mixing bowl.
Add the crumbled feta, olive oil and salt to taste.
To serve, place the dip in a saucepan and slowly heat so that all of the ingredients are mixed. Serve with warm rustic bread.
Photo Credits: Claire C