Makes about 4 cups
Active Time: 15 min Start to finish
I had this over the weekend at a party -- it was absolutely addictive. Could not stop eating it. Got the recipe, which I thought I'd share with you all:
2 small garlic cloves
1 (7 oz) jar roasted red peppers, drained (1 ¼ cups)
1 (8 oz) sun-dried tomatoes packed in oil, drained (1 cup)
¼ cup drained bottled peperoncini, stemmed
½ lb crumbled feta (1 ½ cups)
1 (8 oz) cream cheese
¼ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh flat-leaf parsley leaves
Accompaniments: cucumber slices, celery sticks, pita bread
Blend garlic, roasted peppers, tomatoes, and peperocini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, pepper and blend until smooth, about 1 minute.
With motor running gradually add oil and blend until incorporated. Add basil and parsley until finely chopped.
Dip can be made one day ahead and chilled, covered. Bring to room temp before serving.
Carolyn
(7/25/03)
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