I have been making this dip for more than 20 years, and I never tire of it. The sweet, roasted peppers and briny feta cheese are delicious when whirred into a base of cream cheese and sour cream. Make this dip up to a week in advance, and serve with veggies and pita bread, on top of roasted cauliflower, or as a spread on wraps and sandwiches.
Makes 3 cups
1 jar (370 mL) roasted red peppers, drained
2 cloves garlic
1/2 block (125 g) cream cheese
1 cup full-fat sour cream
Zest and juice of 1/2 lemon
1 cup (about 200 g) crumbled feta cheese
1/2 tsp pepper
Pour roasted red peppers and garlic into a food processor fitted with an S-blade. Process on high for about 45 seconds, until pureed.
Add cream cheese, sour cream, lemon zest and juice, and process for about 1 min, until texture is smooth and consistent.
Add the feta and pepper and blend for another 30 seconds. Dip should be relatively smooth dip, with some small pieces of feta and red pepper.
Store in an airtight container in the fridge for up to 1 week.