makes about 1 1/2 cups
This is a very tasty roasted red pepper dip I recently discovered while dining at a greek
restaurant with a greek friend. It was LOVE at first, second and third bite!
I researched the recipe and realized it is usually made with red pepper flakes, but the restaurant
used fresh habanero pepper, so I played with it a bit and developed this version.
4 ounces crumbled feta cheese
3 roasted red bell peppers (I used the ones from a jar), chopped
2 Tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/3 - 1/2 habanero pepper*, seeds and ribs removed
Place all ingredients in food processor and process until creamy. Serve with pita, crackers or
crudite. I even think it would be fabulous on chicken or beef!
*since habanero is so spicy, start with 1/3 of the pepper and taste, if you want hotter add a bit
more, tasting as you go. Also, be VERY careful handling the habanero..use gloves if you have
them..at the least, use a knife and fork and touch the skin as little as possible.
Will keep refrigerated, covered for up to a week.