The Greek recipe for a tangy dip is based on some of the most authentic, regional, and ancient Greek ingredients, such as mastiha Chiou, Florina red peppers, and extra virgin Greek olive oil. Serve it with Greek paximadia or crisp raw vegetables.
1jar of roasted red peppers “filotopiperia”drained and chopped, or 6 large red long or bell peppers, roasted, peeled, seeded, and coarsely chopped, or 6 roasted red peppers in olive oil, drained and chopped
Combine all the ingredients in a food processor and pulse on and off until the mixture becomes a dense, velvety spread.
Transfer to a serving bowl and refrigerate for 1 hour or up to 2 days. Serve with fresh vegetables such as cauliflower florets, Belgian endive leaves, or celery sticks, or with earthy Greek paximadia (rusks).