Whipped Feta and Red Pepper Dip with Lemon
Post date
Monday, January 25, 2010 - 12:31
Source of Recipe
The Boston Globe - January 24, 2010 by Adam Ried
Serves/Makes/Yields
about 3 cups
Recipe Description
A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Feta and red pepper dip, something I make almost reflexively when guests are coming, takes just five minutes to whip up.
Ingredients
12 ounces feta cheese, crumbled
1 12-ounce jar roasted red peppers, drained and rinsed
1½ teaspoons finely grated zest and 1½ tablespoons juice from 1 lemon
2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
1 teaspoon minced fresh thyme
Pinch cayenne pepper
Salt and black pepper
Chopped fresh parsley, for garnish (optional)
Preparation
- Combine the feta, roasted red peppers, lemon zest and juice, olive oil, shallot, thyme, cayenne, ¼ teaspoon salt, and ½ teaspoon black pepper in a food processor, and process to a smooth puree, stopping to scrape down the sides of the food processor.
- Scrape the mixture into a bowl, cover, and refrigerate to meld the flavors and allow the consistency to firm up slightly, about 1½ hours.
- Allow to stand at room temperature for a few minutes to lose its chill; taste and adjust the seasoning with salt and black pepper, if necessary.
- Sprinkle with parsley, if using, and serve.
Type of Cuisine
Type of Meal