This delicious dip will remind you of sun-soaked afternoons around a picnic table with friends. Recipe courtesy of Olive Oil—from Tree to Table by Peggy Knickerbocker.
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 2 cups crumbled feta cheese (about 1 pound)
- 3 or 4 bottled picked red bell peppers (drained and cut into 1" pieces)
In a small skillet over medium heat, warm the extra virgin olive oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes.
Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from the heat.
Place the garlic mixture in a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrape down the sides of the bowl every now and again.
Transfer to a bowl and cover and store in the fridge for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.
Serve as directed in the introduction (as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.)