Enjoy! I absolutely adore this dip in summer.

Thank you! I’ll have to try it that way; there’s always a first time for everything! ☺️

You can, RJ! I was told once that they keep it on so the inside of the pepper stays moist and doesn’t bake/dry out. I just stuck with tradition, but if you want to remove it first, I don’t think the end result will change too much.

Equal amount of work in the end I think, the top pops right off once roasted.

Glad you enjoyed it Krista! The issue might simply just be the size of your starting bell peppers, perhaps a touch small? Regardless, to thicken I would just add a touch more pepper or feta to the recipe. You can skip the roasting of the pepper to make it easier. It’ll slightly change the flavor of the dip, but should still be delicious, and you’d even have the contrast of fresh and roasted pepper.

In the future, perhaps try 1tbsp of oil, and then add more if needed. This should avoid the issue, I hope 🙂

Sounds amazing, Madalena! My husband absolutely loves chipotle anything, no doubt it would be a perfect addition to this dip. So glad you enjoyed it 🙂

Provencal recipe are typically very robust in flavor, Paige – they adore that mouth punching taste! So I can definitely understand needing to “tone” it down a bit for a family, but sounds like you knocked it out of the park with your changes. So glad you enjoyed it!