Whipped Feta and Red Pepper Dip with Lemon

Recipe Photo: Whipped Feta and Red Pepper Dip with Lemon
Author
Katie Kambridge
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
  1. 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.
  2. Scrape the mixture into a bowl, cover, and refrigerate to meld the flavors and allow the consistency to firm up slightly, about 1½ hours.
  3. 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.
  4. Sprinkle with parsley, if using, and serve.

 

Type of Cuisine