Doctor homemade or store-bought marinara with smoky piquillo peppers and tangy feta cheese for an irresistible dip that comes together in a flash. Serve with plenty of crostini to sop up every last bit of sauce.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.

  • Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.

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