Roasted Red Pepper and Feta Dip

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Mahjoub’s Sun Dried Garlic
  • 1/4 tsp Pepperoncino Pepper Flakes
  • 1/2 lb Crumbled Mt.Vikos Feta cheese
  • 1 jar Piquillo Peppers

jamie_sig

Directions:

  • Warm up the olive oil, garlic and pepperoncino in a skillet for 30 seconds or so. 
  • Move to a food processor and add the feta and drained peppers.  Pulse until smooth, stopping to scrap down the sides of the bowl every now and again. 
  • Transfer to a bowl, and cover and store in the refrigerator for at least 1 hour before serving.  The texture will thicken slightly and the flavors will deepen.

    •  

  • Serve with slices of bell peppers, breadsticks or bagel chips.
Share|

Leave a Reply

You must be logged in to post a comment.