Roasted Red Pepper & Feta Cheese Dip
(Peynirli Kozlenmis Kırmızı Biber Ezmesi)
3/4 cup creamy yogurt
2 red bell pepper, roasted, peeled and finely chopped
1/2 cup feta cheese, crumbled
3-4 tbsp extra virgin olive oil
1 tsp crushed pepper (red pepper flakes)
1 tsp oregano
Make a 3/4 cup creamy yogurt from 1 cup yogurt. Then add the rest of the ingredients and mix. Place in a service plate. Garnish with black olives.
Serve it with toasted French button bread and, toasted pide slices.
Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily.
Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.