Whipped Feta and Pepper Dip
Set out bowls of store-bought marcona almonds (mixed nuts never stood a chance), veggie chips, and a platter of carrots, cucumbers, and yellow wax beans. Serve with this whipped feta and pepper dip.
- Yield: Makes 1 1/4 cups
Source: Blueprint, March/April 2007
- 4 ounces cream cheese
- 6 ounces feta cheese
- 10 small (or 5 large, about 1 1/4 ounces) peppadew peppers, removed from brine
- 1 teaspoon brine from peppers
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon coarse salt
- 1 tablespoon water
Combine the cream cheese, half of the feta, half of the peppers, and all of the remaining ingredients in a food processor. Blend them until smooth. Add the rest of the feta cheese and peppers and pulse until chunky. Chill.