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3 small- to medium-sized red bell peppers |
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1 tablespoon olive oil |
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1 teaspoon red wine vinegar |
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1-2 teaspoons Dijon mustard, according to taste |
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1/4 teaspoon dried fines herbes |
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1/8 teaspoon black pepper |
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1 tablespoon finely crumbled feta cheese |
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1/2 teaspoon capers |
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Accompaniment, such as steamed artichokes, party breads, pita chips or raw vegetables |
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| Preheat broiler. |
| Cut bell peppers in half lengthwise; discard veins and seeds. Line a baking sheet with foil then place bell pepper halves, skin side up on, on foil; flatten bell peppers with the palm of your hand. Broil bell peppers for 15 minutes, or until blackened. Place bell peppers in a re-sealable plastic bag and seal shut; let rest for 20 minutes then peel the skins off. |
| Place bell peppers, olive oil, red wine vinegar and Dijon mustard in a small food processor or blender; process until smooth. Spoon dip into a serving dish then stir in fines herbes and black pepper. Sprinkle dip with feta cheese and capers. Serve with steamed artichokes, party breads, pita chips or raw vegetables. |
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