Spicy Feta Dip with Charred and Pickled Pepps

• 份量: 4-6
• 总时间: 35 mins

配料

4 jalapenos

2 tablespoons fresh oregano

1 garlic clove

1 lemon

2 tablespoons olive oil, plus more for drizzling (I used California Olive Ranch)

½ cup sliced pickled pepperoncini

Kosher salt, freshly ground black pepper

crackers, breadsticks, bread, radishes, cukes or anything else, for serving

6 ounces feta cheese

步骤

1. Char the jalapenos:

Place 3 jalapenos right on your burner and turn the heat to medium. Char, flipping and turning occasionally until blackened all over and beginning to soften, 12-15 minutes. If you don’t have a gas range, you can do this on a baking sheet positioned under the broiler instead.

Using tongs, transfer the jalapenos to a medium bowl and cover tightly with plastic wrap. Let steam for 10 minutes.

Using the back of a knife, scrape away and discard the blackened skins.

Remove the seeds and stems, and transfer to the bowl of a food processor

2. Blitz it up:

Add 1 garlic clove, 1 tablespoon fresh oregano leaves, the juice of half a lemon, and 2 tablespoons olive oil to the jalapenos and process in long pulses until finely chopped.

Add 6 ounces feta (broken or cut into a few smaller pieces if necessary) and pulse until smooth, and the consistency of hummus. You may need to add a tablespoon of water to help thin it out.

Season with salt if needed but careful--feta tends to be quite salty naturally and you may not need much.)

3. Top and serve:

Finely chop the remaining jalapeno (discarding the seeds if you’re not into spice) and ½ cup pickled pepperoncini.

Combine them in a bowl with a pinch of salt and the juice of half a lemon.

Serve: Transfer the whipped feta to a serving dish, making a divot in the center with the back of a spoon.

Spoon the jalapeno/pepper mixture into the divot. Drizzle the dip generously with olive oil, scatter more oregano over top and finish with freshly ground black pepper.