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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Roasted Red Pepper and Tofu Feta Dip

By Chef Linda

This colorful and tasty dip is the perfect reason to give hummus, the "go-to party dip", a day off. Roasted Red Pepper and Tofu Feta Dip, a classic Greek recipe that also goes by the name "htipiti" boasts vibrant colors and a sharp-sweet taste. Make our compassionate Tofu Feta Cheese in advance and this party starter will come together in a flash. Use jarred roasted red peppers if you must, but roasting them fresh is simple and produces a delightfully sweet taste. Serve with pita chips, cucumbers and carrots, or warm bread. It also makes a terrific and unusual sandwich spread.

Ingredients

 3 red bell peppers
 3 cloves garlic, peeled
 1 cup tofu feta cheese
 3 tbsp olive oil
 2 tbsp fresh lemon juice
 1 tsp dried oregano
 ½ tsp red pepper flakes
 ¼ tsp cayenne
 Salt to taste

Directions

1

To roast peppers, set broiler to high. Line a baking tray with parchment paper. Slice peppers lengthwise into large pieces around the stem and core. Remove seeds. Place pepper pieces skin-side up and place in broiler for about 8 to 10 minutes or until the skin has turned most black. Remove tray from oven and place peppers in a bowl. Cover with foil or plastic wrap and let cool. The steam helps the skins to separate from the flesh. When peppers are cool, peel blackened skins and discard them.

Add the garlic to the food processor and pulse to mince. Add the roasted red peppers, feta cheese, olive oil, lemon juice, oregano, red pepper flakes and cayenne. Pulse a handful of times to get desired texture. Taste and adjust any seasonings as need.  Add salt to taste, if necessary.

Roasted Red Pepper and Tofu Feta Dip
IngredientsDirections

Roasted Red Pepper and Tofu Feta Dip

DifficultyEasyCook Time10 mins
YIELDS
About 2 cups

INGREDIENTS

 3 red bell peppers
 3 cloves garlic, peeled
 1 cup tofu feta cheese
 3 tbsp olive oil
 2 tbsp fresh lemon juice
 1 tsp dried oregano
 ½ tsp red pepper flakes
 ¼ tsp cayenne
 Salt to taste

DIRECTIONS

1

To roast peppers, set broiler to high. Line a baking tray with parchment paper. Slice peppers lengthwise into large pieces around the stem and core. Remove seeds. Place pepper pieces skin-side up and place in broiler for about 8 to 10 minutes or until the skin has turned most black. Remove tray from oven and place peppers in a bowl. Cover with foil or plastic wrap and let cool. The steam helps the skins to separate from the flesh. When peppers are cool, peel blackened skins and discard them.

Add the garlic to the food processor and pulse to mince. Add the roasted red peppers, feta cheese, olive oil, lemon juice, oregano, red pepper flakes and cayenne. Pulse a handful of times to get desired texture. Taste and adjust any seasonings as need.  Add salt to taste, if necessary.

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