DIPS & CRUDITES

We just had our son's baptism this past Sunday.  Of course we were did all the cooking...which I actually enjoyed every minute of it!  I really have a bad habbit of making way too many appetizers.  Out guests then fill up on the apps and are too full for the ginormous (is that a word) dinner we serve.  This time I smartened up!  I decided to make a platter of dips and crudites per table.  I had two dips in two seperate little bowls: Roasted Red Pepper & Feta and Green Goddess dips.  I then surrounded the dips with tri colored peppers, cucumbers, blue tortilla chips and pita chips.  The dips were a hit...especially the Roasted Red Pepper & Feta.  This dips were a perfect start to a heavy meal!


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

Preparation

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.