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This recipe for ROASTED RED PEPPER DIP, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Danisa
Added: Tuesday, June 16, 2009


2 Small Garlic Cloves
1 (7 oz.) Jar Roasted Red Peppers (drained)
8 oz. Sun-Dried Tomatoes Packed in Oil (drained)
1/4 Cup Bottled Pepperoncini (stemmed & drained)
1/2 Lb. Feta Cheese (crumbled- 1 1/2 Cups)
1 (8 oz.) Cream Cheese (softened)
1/4 Tsp. Worcestershire Sauce
1/2 Tsp. Salt
1/4 Tsp. Pepper
1/4 Cup Extra Virgin Olive Oil
1 Cup Fresh Basil Leaves (loosely packed)
1 Cup Fresh Flat Leaf Parsley leaves (loosely packed)

Blend garlic, roasted peppers, tomatoes, and pepperoncini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt and pepper and blend until smooth, about 1 minute. With motor running gradually add oil and blend until incorporated. Add basil & parsley and pulse until finely chopped.
Dip can be made 1 day ahead. Store covered in refrigerator. Bring to room temperature before serving (for better dipping consistency).
Serve with: cucumber slices, celery, pita bread, baguette bread.

Personal Notes:
Personal Notes:
This makes a great spread for turkey sandwiches.




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