Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Peppers
Dip
Pita
How it's done
Peppers
Place the peppers on a baking tray lined with baking paper.
Roast in the oven
Roast for approx. 25 mins. in the centre of an oven preheated to 240 °C until the pepper skin is very dark. Remove the peppers, place in a bowl and cover with a damp tea towel, leave to cool.
Dip
Peel the peppers under running water, remove the seeds, drain well. Puree the peppers with the oil, yoghurt, vinegar and cayenne pepper until smooth. Add the feta and puree briefly. Season the dip.
Pita
In a non-stick frying pan, toast the pitas one after the other (without oil) for approx. 1 min. on each side. Serve with the dip.
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