Roasted red pepper dip often suffers from lackluster flavor. To avoid that pitfall, we blacken the peppers and save the liquid they release after steaming, then blend it all together with feta for maximum punch. Enjoy the dip with crackers or toasted pita, then slather the leftovers on chicken or vegetables for a quick meal.
What to buy: Look for a mild feta that won’t overwhelm the flavor of the dip.
Game plan: The dip can be made up to 2 days ahead and refrigerated in a covered container.
This recipe was featured as part of our story on summer dips.