Ingredients

• Roasted Red Pepper, Walnut & Feta Dip

  • 4-5 sweet red bell peppers
  • 2 tbsp (15 mL) olive oil, divided
  • 2 chopped shallots
  • 1/2 cup (125 mL) chopped and toasted walnuts
  • 1 tbsp (15 mL) ground cumin
  • 1/2 tsp (2 mL) ancho chile powder (or cayenne)
  • 1 head roasted garlic
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) kosher salt
  • 1/2 cup (125 mL) feta cheese

• Salt & Pepper Pita Chips

  • 4 pitas
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) dried parsley
  • 2 tsp (10 mL) sea salt
  • 2 tsp (10 mL) coarsely ground black pepper

Directions

Using a pastry brush, baste peppers with 1 tbsp (15 mL) olive oil. Char peppers directly over a gas flame or under a broiler, until blackened on all sides. Place peppers in a plastic sandwich bag or brown paper bag for 15 minutes. Peel, seed and cut peppers into slices. Heat remaining oil in a skillet set over medium heat; add shallots and sauté until golden. Add walnuts, cumin, chile powder, garlic, honey and salt; mix well. Remove from heat and let cool. In a food processor, combine peppers, shallot mixture and feta cheese; process until smooth. Cover and chill until ready to use. Serve at room temperature.

Salt & Pepper Pita Chips:
Preheat oven to 400 F (200 C). Cut each pita into 8 wedges. Arrange the wedges on a large baking sheet. Brush with olive oil then sprinkle with parsley, salt and pepper. Bake for approximately 8 minutes or until golden. Remove from oven and let cool. Store in an airtight container until ready to use.

Credit: Brandon Boone