Feta and Yellow Pepper Herb Dip

You don’t have to wait until a party to make a delicious dip that everyone is going to love.  This is a healthy dip that goes well with raw vegetables, or chips…depending on how healthy you really want to be.  As an alternative, you can add even more olive oil to make a yummy dressing for salad!


Ingredients (makes 2 cups) :
8 ounces Feta, crumbled
1 recipe of Yellow Pepper Herb Sauce (recipe to follow)
2 tablespoons fresh cilantro, chopped
1/4 teaspoon Paprika, to garnish

Method: Stir the feta into the sauce and stir with a fork, breaking up the feta as much as possible.  Mixture won’t be completely smooth but should not have large pieces of feta.  If it’s too thick, add olive oil.  Garnish with cilantro and paprika and serve with corn chips or vegetables.

Yellow Pepper Herb Sauce

2 large yellow bell peppers
1 clove garlic, chopped
1/4 cup chopped fresh cilantro leaves
4 or 5 basil leaves, torn
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 tsp. salt
1 tsp. freshly ground pepper

Method: Preheat oven to 350 degrees.  Place peppers on a baking sheet and roast for 40-45 minutes, until skin is blistered and starting to brown.  Remove from oven and cool completely.  Remove skins, stems, and seeds; then cut into strips.  In a food processor or blender, add the peppers and remaining ingredients except olive oil, and process until combined.  With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.  

AppetizersSavanna Givens