Greek Roasted Pepper & Feta DipPosted by Administrator on March 19, 2012 in Fruits & Vegetables
¼ cup Stella Cadente extra virgin olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
2 cups crumbled feta cheese (about 1 pound)
3 or 4 bottled picked red bell peppers (drained and cut into 1 pieces)
In a small skillet over medium heat, warm the olive oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from the heat.
Place the garlic mixture in a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrape down the sides of the bowl every now and again. Transfer to a bowl and cover and store in the fridge for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.
Serve as directed in the introduction (as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.
Recipe courtesy of Olive Oil from Tree to Table by Peggy Knickerbocker