12ozjar of Roasted Peppersabout two small peppers, drained and thorn
2tbspolive oilextra virgin
1tbspred wine vinegar
¼teaspoonred pepper flakesand more to garnish
Instructions
Make the dip: Add feta cheese, roasted peppers, red wine vinegar, and pepper flakes to the food processor with the blade attachment. Cover and process to break it down. While processing, drizzle olive oil until smooth.
Serve: Transfer the dip into a serving bowl, garnish with more pepper flakes and a drizzle of olive oil. Serve with baguette, pita bread, or chips. Enjoy
Notes
Use good quality Feta in brine, no crumbled or plastic wrap ones
Use good quality extra virgin olive oil and red wine vinegar
Instead of red pepper flakes, you may use fresh spicy peppers like chillis or jalapenos - keep in mind that the seeds are the ones that produce the heat, so add as little or as much as you like
You can roast your peppers instead of using Jared ones, but I like the shortcut of the store-bought good quality roasted red peppers
You can make it ahead of time. Bring it to room temperature before serving.
You can keep it in a refrigerator for up to 3 days.