So, you've just got back from a lovely holiday in Greece and now feel the need to make that truly delicious (and very moreish) Feta cheese dip you had there?
Well it's seriously easy to make and there's nothing fancy involved.
A good few years ago I wanted to know how to make it and of course I found Peter's recipe over at Kalofagas and I've made it regularly ever since - but a word of warning, it is addictive!
So all you need to do is put equal amounts of proper Greek Feta cheese and Ricotta into a bowl and mash along with a little olive oil with a fork till smooth. 100g of each make a reasonable amount of dip for 2 to 4 people.
Pierce a banana pepper or chilli pepper (so it doesn't explode) and then roast the pepper or peppers depending on how much dip you want to make, over a flame until they are charred. Pop them into a plastic bag to cool. The skins can then be removed easily along with the seeds. Add the chopped pepper to the cheese mixture until you have the heat required - you can make it as hot as you like or not, it's up to you.
Finally drizzle with olive oil and serve.