Feta and Roasted Red Pepper Dip
2 garlic cloves, peeled
4 red bell peppers, roasted
2 cups crumbled feta cheese
¼ cup grated parmesan cheese
¼ cup extra-virgin olive oil
pinch of cayenne pepper or a splash of Tabasco or other hot sauce (optional)
- In a food processor, add the garlic and process until minced
- Add the remaining ingredients, and pulse-chop until almost smooth (a little texture is always good!).
- Adjust the flavor with salt and pepper and hot sauce or cayenne, and chill for at least three hours, or overnight
Serve with crackers, sliced baguette, or vegetables
Makes approximately 3 cups
How to roast peppers:
Put an oven rack to the highest level. Place a sheet pan or a piece of aluminum foil on the rack below it, under where you’ll place the pepper(s). Turn on your broiler.
Place the peppers on their side, directly on the higher rack, under the broiler element or flame. Carefully rotate the peppers after each side is blackened. Do this for the whole pepper, until none, or very little, of the peppers’ color shows through.
After removing the peppers from the oven, place them in either a brown paper bag, or in a bowl sealed tightly with plastic wrap. Let this sit at room temperature for at least one hour, but not more than two.
With a paring knife, scrape away the blacked skin and seeds. You’re now ready to use your roasted peppers!