I like to throw cocktail parties where I serve a variety of hearty appetizers and some signature drinks in addition to the usual wine and beer. Here is yet another quick recipe for an appetizer (or, an afternoon snack, as I served this to my kids as well).
You can make a lot of this dip upfront and freeze batches of it for future use. It keeps in the refrigerator for 4-5 days.
Hands-on time: 5 minutes
Yield: About 2 1/2 cups of spread
- 8 ounces feta, preferably sheep’s milk, it has less sodium and better flavor
- 8 pieces sun-dried tomatoes packed in oil, drained
- 2 large roasted red peppers, skins removed – can be from a jar, drained
- 2-3 cloves garlic
- 1/3 cup minced tomatoes for garnish, I like grape tomatoes
- 1/4 cup minced scallion tops for garnish
- Place peeled garlic, tomatoes, and peppers in a food processor and mince into a paste.
- Place chunks of Feta cheese in a food processor with the vegetable paste.
- Pulse 4-5 times or until all the ingredients are combined.
- Serve with pita chips, crispy bread chips or slices of fresh baguette.
Note: Any left-over dip can be either frozen or used as a filling for my Savory Palmiers (recipe will be in another blog).
*You can extend the shelf life of feta cheese by storing it in an air-tight container filled half-way with water and 1/2 teaspoon of dissolved salt.
Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.