Preheat the oven to 180oC.
- Place the whole capsicums on a baking tray and drizzle with a little olive oil. Cook for 30-35 minutes until skin begins to blacken and the capsicums start to soften and collapse. Remove from the oven and cover tightly with foil and allow to cool so that the skin easily slips off. Once cool, remove the skin and seeds and place the flesh of the capsicums in a food processor.
- Break a small piece of Lemnos Smooth Fetta from the block (to crumble over the dip later). Place the rest of the fetta with the capsicums, dill, onion, salt and pepper in a food processor and blend until smooth. Transfer to a serving dish. Crumble the reserved fetta over the top with a few dill fronds.
- Cut the flat bread into triangle shapes, sprinkle with paprika and drizzle with a small amount of olive oil. Place on baking tray and put in the hot oven. Bake for around 10 minutes or until crisp. Remove from oven and serve with the dip whilst still warm.
Tip: If you’re short of time serve the dip with store brought corn chips or biscuits.