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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

ROASTED RED PEPPER DIP Recipe

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This recipe for ROASTED RED PEPPER DIP is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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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