I browse through America’s Test Kitchen cookbooks whenever I get the chance and I found this speedy little gem in their ‘The Complete Mediterranean’ cookbook. The spice level is completely up to you…the recipe called for a 1/2 teaspoon of cayenne, but I used 1/8 of a teaspoon and it worked well for us (and the girls) – enjoy!
Spicy Feta and Roasted Red Pepper Dip
8 oz. feta (2 cups)
1 jar (285 mL) roasted red peppers, drained (1 cup)
1/3 c. olive oil – plus extra for serving
1 T. freshly squeezed lemon juice
1/8 t. cayenne AND 1/2 t. freshly ground pepper
Measure all ingredients into your food processor or blender and pulse until you have your desired consistency, scraping down the sides as needed. I left mine as in the photo above, but a paste would also make a brilliant sandwich spread.
Serve as you wish with crackers or vegetables – we loved ours with cucumber and celery.