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.

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