This crowd-pleasing dip is both delicious and convenient for entertaining. Just combine the ingredients in a food processor, wait a couple hours, and you're ready to serve. We like the way the cayenne pepper gets evenly incorporated and the subtle heat it brings, the brightness of the lemon, and the tanginess of the Greek feta.
INGREDIENTS
- 1 pound feta cheese, rinsed and crumbled
- 1/3 cup extra-virgin olive oil, plus extra for drizzling
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne pepper, plus extra for dashing
- 1/4 teaspoon black pepper
- 1 6 ounce jar roasted red peppers, drained, rinsed, and patted dry
PREPARATION
Process all ingredients in a food processor until smooth, about 20 seconds. Transfer to serving bowl, cover with plastic wrap, and refrigerate until firm, about 2 hours. Bring to room temperature, drizzle with EVOO, and dust with cayenne before serving. It can be refrigerated in an air-tight container for up to 2 days.
We like serving this with pita wedges. Just cut pitas into 6 pieces, sprinkle with EVOO and salt, and bake at 375 degrees Fahrenheit until browned.
