Tuesday, January 15, 2008
Roasted Red Pepper Dip with Feta
This past harvest, we had a bumper crop of peppers from all the seedlings that soaked up sun from the bathroom window, and I roasted a few boxes of red peppers for the first time ever, having an abundance of yummy looking recipes that I've never made because- heavens!- I certainly wouldn't buy the things in those expensive little jars! This dip is okay. I don't know if it's only okay because it's not a stunner or because the taste of roasted red peppers just isn't something I like best as a dip. We'll have to see as I use all the red peppers I froze in other recipes.
My one regret is using so much precious feta cheese in it. There are several things I drool over but only splurge on a couple of times a year-- heavy cream, mushrooms, bacon, and feeeeetaaaa. I love feta cheese and would rather have used it crumbled plain in a Greek salad than in dip. Now I know!
If you have had- and know you like- roasted red peppers in a dip, then let me know if this one is any good. I don't have enough experience to know better!
Slightly more than 2 cups roasted red peppers
@ 1 tsp. sea salt
freshly ground black pepper, to taste
@ 2 tsp. red wine vinegar
4-5 cloves garlic, freshly pressed
@ 5 oz. feta cheese, crumbled
a few hearty dashes of ground cayenne
1 tsp. lemon juice
olive oil, if desired, for consistency
Puree all the ingredients together. Taste and see if it is good. If so, let me know; if it's only okay, let me know that, too, so that I can edit the title:
"Okay Roasted Red Pepper Dip with Feta"
Gobbled by Abigail on 1/15/2008