Red Bell Pepper Feta Cheese Dip
1/3 c. olive oil
1 garlic clove, crushed
1 7-oz. jar roasted red peppers, drained
7-oz. feta cheese, crumbled (about 1-1/2 cups)
1 tbsp cayenne pepper
4 pita bread rounds, each cut into six wedges
Heat oil in heavy medium saucepan over medium high heat. When oil is
hot remove from heat. Stir in garlic. Blend peppers, feta and cayenne
pepper in processor until combined. With machine running, add garlic
oil. Blend until smooth. Season dip to taste with salt and pepper.
Transfer to medium bowl. Chill until thickened, about 2 hours. Can be
made one day ahead. Bring to room temperature and stir before serving.
Accompany with pita bread.
Sherri
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