Roasted Red Pepper-Curry Dip
Ingredients
1 large red bell pepper1 lb. cream cheese
4 oz. feta
2 Tbsp. curry powder
Salt to taste
6 pita rounds (not pockets), cut into eighths
Smoked paprika for sprinkling
Preparation
• Preheat the oven to 400 degrees.
• Roast the red pepper over an open flame until the skin is blistered. Place it in a bowl and cover it with a towel until it is cool enough to handle. Peel off the skin, remove the seeds and stem. Dice the pepper finely.
• Heat the cream cheese, feta and diced pepper over low heat, stirring often as not to scorch.
• When the cheese mixture is melted, add the curry powder. Salt to taste.
• Sprinkle the pita wedges with paprika. Bake until crisp on the outside, but still chewy inside, about 8 to 10 minutes. Serve warm.