This dip is great with crudité or on crackers and can be served a part of a mezze.
1 large red pepper
200g Greek yoghurt
Fresh dill, roughly chopped
1 clove garlic, grated
Salt & Pepper
Pinch of chilli flakes
Olive oil (to serve)
Pre-heat your oven to its highest setting. Take a baking tray and slice the red pepper in half lengthways. Lay the pepper cut side down on the tray. Place in the oven for about 15 minutes, until its skin starts to blacken. Cooking times will vary depending on your oven.
As soon as the pepper is done take it out and using a set of tongs, place it in a large mixing bowl. Immediately cover the mixing bowl tightly with cling film to stop steam from escaping. Letting the pepper sweat in this way will help its skin peel off easier later on. Set aside for 40 or so minutes to cool down.
Once cooled, discard the seeds and peel the pepper. Using a fork, on a chopping board mash up the red pepper to form a lumpy purée. Add this to a mixing bowl and crumble in the Feta cheese. Add all of the remaining ingredients, mix well then top with a tablespoon or so of olive oil to serve.