© JACQUES & COMPANY 2013
Makes 2 cups
3 fresh poblano chili peppers
1 pound feta cheese, (sheep milk feta)
1/4 cup olive oil
Char the peppers under the broiler. Place them in a plastic bag and let them cool for one-half hour. Peel and remove all the seeds.
Crumble the cheese and place all the ingredients in a food processor. Purée the mixture for approximately 20 seconds until almost smooth, but keep the texture a little grainy.
Chill the dip for a least one hour or overnight for the flavor to meld. Serve with wedges of warm pita bread and a bowl of Greek olives on the side.
Beverage suggestion: Ouzo or your favorite Greek wine.
Note: If poblano chilies are unavailable, substitute Anaheim chilies. The dip will be lighter in color.