ROASTED RED PEPPER & FETA DIP
- 4 red bell peppers or two 12 oz. cans roasted red peppers (drained and patted dry)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, peeled
- 2 cups crumbled feta cheese
- salt & pepper to taste
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers OR place jarred peppers in a bowl after you drain and pat them dry. Add oil, garlic and feta cheese into a food processor or in a bowl and puree with hand blender. Season with salt and pepper. Chill at least 3 hours or overnight.