To continue on and make a dip with the baked feta simply add the cooled baked feta, the roasted capsicum slices and the remaining oils from the baking dish with the yoghurt, red wine vinegar and chili in a food processor. Blitz briefly until a chunky texture is achieved and the ingredients are blended together. If you prefer a smoother texture add slightly a bit more yoghurt and blitz for longer. Allow the dip to chill for 1 or 2 hours for the flavours to develop. It will thicken further once chilled also. Serve the dip with the bread crackers or any fresh vegetables.
1. Feta varies from brand to brand but please buy the Greek feta, not Bulgarian or Danish as their texture and flavour is different.
2. Cutting the capsicum in thick slices recues the chances that it will burn. The roasted capsicum I used was soaking in vinegar not an oil marinade. If the one you use has an oil marinade don’t hesitate to pour in some of those delicious juices with the extra herbs and spices.