Spicy Feta and Roasted Red Pepper Dip

By Sprig Originals ✓ · cooked up in Sprig

The food processor does all the work in this classic Greek mezze: brined feta, jarred roasted red peppers and a little garlic whip into a fluffy, tangy, gently spicy dip in under ten minutes with no cooking at all. Scoop it with warm pita and cucumber spears, or spread it thick on sandwiches.

Ingredients

• 8 oz block feta in brine, drained and broken into chunks
• 1/2 cup jarred roasted red peppers, drained
• 1/3 cup full-fat Greek yogurt
• 1 small clove garlic, peeled
• 1 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 3 tbsp extra-virgin olive oil

Instructions

1. Pat the roasted red peppers very dry with paper towels (wet peppers make a loose dip) and tear them into pieces. Drop the garlic clove, peppers and red pepper flakes into a food processor and pulse 8 to 10 times, until you have a coarse, chunky paste.
2. Add the feta chunks, Greek yogurt, red wine vinegar and oregano. Process for 60 to 90 seconds, stopping once to scrape down the sides, until the mixture is smooth, pale pink and noticeably fluffy.
3. With the machine running, pour 2 tablespoons of the olive oil through the feed tube in a slow stream and process 20 to 30 seconds more, until glossy. Taste and adjust with a pinch more pepper flakes for heat or a splash more vinegar for tang; it should not need salt.
4. Scrape into a shallow bowl, cover and chill 20 minutes to firm up. Before serving, swirl the top with the back of a spoon and drizzle with the remaining 1 tablespoon olive oil.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem