A versatile 10-minute dipthat makes for effortless finger food when served with pitta triangles and a bowl of Greek olives. Or try it in a Greek-inspired pitta wrap with chicken, mixed greens and sliced red onion.
200g Greek feta cheese
1/2 large roasted red capsicum, very finely diced
1 tablespoon olive oil
1 teaspoon dried oregano
1 pinch chilli powder, or to taste
salt and pepper, to taste
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Directions Preparation:10min › Ready in:10min
Mash the feta with a fork until relatively smooth. Add the finely diced roasted red capsicum and continue mashing until well combined.
Add the remaining ingredients then stir well. Serve immediately or chill until serving.