Sun dried tomato, Red pepper, and Feta dip

A few months ago I attended my friend Christen's engagement party. There was an orange dip. I fell in love with it. I then spent the next month or so attempting to get ahold of the recipe from her, and after various emails amongst her aunts, I finally received a copy.



To save you the trouble of having to email her aunts, I'm going to share it with you.

3-5 cloves garlic
1 8oz. jar roasted red peppers, drained
1 8oz. jar sun dried tomatoes in oil, drained
¼ cup pepperocini, drained and stem removed
½ lb. feta cheese, block not crumbled
8oz. cream cheese, softened
¼ tsp. Worchestershire sauce
½ tsp. salt
¼ tsp. black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh parsley



In a large food processor blend garlic, roasted peppers, tomatoes, and pepperoncini until finely chopped.




Add feta, cream cheese, Worchestershire sauce, salt and pepper; blend until smooth, about 1 minute


With motor running, gradually add olive oil and blend until incorporated.

Add basil and parsley and pulse until smooth


Makes 4 cups; serve with pita bread, chips or crackers, celery or cucumber slices.

To make pita chips, brush pita bread or flat bread with olive oil. Using pizza cutter, make small triangles. Bake in 350 degree oven for 7-8 minutes.


Then eat it with your friends, and share the recipe.