Roasted Red Pepper & Feta Dip With Homemade Flatbreads

Looking for an easy ‘friends came uninvited’ dip recipe? You just found it! Using only a few ingredients we all usually have in our fridges/pantries you can make this addictive red dip and homemade flatbreads brushed with garlic butter. We all know garlic makes everything taste better. Butter too so here it is, both at once :D

Enough talking, let’s start cooking. Make sure you have all the ingredients and delicious Greek feta which is not too salty.

ROASTED RED PEPPER & FETA DIP

Ingredients

200g feta cheese
200g roasted red pepper (you can roast them yourself or use a shortcut and use the ones from the jar)
3 tbsp olive oil + more for serving
1/2 garlic clove (or skip it if you are making garlic flatbreads)
2 pinches of oregano
2 pinches of chilli flakes (optional)
1 tbsp lemon juice
freshly ground black pepper

Simply add everything to a food processor and blend until smooth. You can serve it up with a chunkier consistency or super smooth. Spoon it to a serving bowl and top with some more olive oil, chilli flakes and feta or add some green herbs for freshness. You can serve it with warm flatbreads or any crackers you like.

2 INGREDIENT FLATBREAD (recipe inspo by Jamie Oliver)

200g strong white flour (I used white Spelt flour)
200g natural or greek yoghurt
1 teaspoon baking powder
pinch of salt

-> makes 4 flatbreads

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands and knead the dough for a minute or so to bring it all together.
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Dust a clean work surface and rolling pin with flour, then divide the dough into 4 equal-sized pieces. Then use a rolling pin to roll each piece into 10cm rounds, roughly 2mm to 3mm thick.
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
Place the griddle pan on a medium to high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. I did use my griddle pan at first but I actually preferred cooking them on a non-stick pan. There was definitely less smoke in the flat afterwards :D

To make garlic butter simply melt a tbsp of butter in a microwave or in a small pan, then add to it a 1/2 minced garlic clove and a tbsp chopped parsley or herb of your choice like basil or fresh oregano. Simply brush it over hot flatbreads, cut them into smaller pieces perfect for dipping and serve immediately.