(NC)—Around this time of year, you can’t help but find deliciously fresh, local red peppers in the market. They’re inexpensive, plentiful and provide the avid cook with endless recipe possibilities. Here is just one of the many recipes you’ll find on www.homebasics.ca for the season’s best peppers.
2 sweet red peppers
1/2 cup Hellmann’s Real Mayonnaise
1/4 lb feta cheese, cubed
1/4 tsp black pepper
On a cookie sheet lined with aluminum foil, broil peppers, turning frequently, about 20 minutes or until skin is blackened and blistered; wrap in foil and let stand 10 minutes.
Remove peppers from foil; peel and cut into chunks, discarding seeds and membranes. In food processor or blender, purée pepper chunks. Add mayonnaise, feta cheese and pepper; process until smooth. Cover and refrigerate until ready to use.
Serve with mini pita breads, flatbread wedges, soft bread sticks or assorted fresh vegetable pieces for dipping.
Tip: For a softer texture, allow dip to come to room temperature before serving. Substitute 1 jar (313 mL) roasted red peppers, drained, for broiled sweet red peppers.