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Whipped Feta and Pepper Dip

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Whipped Feta and Pepper Dip

Save the buttery mushroom croustades for your next cocktail party: The best pre-dinner appetizers stimulate your appetite; they don't stuff you to the gills.

Set out bowls of delicious store-bought marcona almonds (mixed nuts never stood a chance), veggie chips (we like the Whole Foods version), and a platter of carrots, cucumbers, and yellow wax beans. Serve with this whipped feta and pepper dip.

Ingredients

Makes 1 1/4 cups

  • 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

Directions

  1. 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.
From Blueprint, March/April 2007

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