Saturday, March 23, 2013

Spicy Feta and Roasted Red Pepper Dip

This is heavenly. No, really. It's out-of-this-world good. I've made it twice in a week and we've put it on everything. It's great on pitas, with chips or veggies, and in gyros. The whole process takes less than ten minutes as well, so it's the perfect dip for parties. Of course, if you're going to serve it to more than two people, I'd double it. Trust me, you won't be sorry!

Spicy Feta and Roasted Red Pepper Dip
*Very slightly adapted from Channeling Contessa

8 ounces feta cheese (we used reduced fat, which worked just fine)
16 ounce jar roasted red peppers, drained and patted dry
Juice of half a lemon (or 1 1/2 tablespoons lemon juice)
1/4-1/2 tsp red pepper flakes
1/4 cup olive oil

Blend all ingredients together in a food processor until smooth, scraping down the sides once or twice, as needed. Refrigerate for one hour before serving. To serve: top with a drizzle of olive oil, a sprinkle of cayenne pepper, and parsley. Enjoy!

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