Whipped Feta Dip
10 12 ounces feta cheese (A good choice is Israeli feta because it¹s so creamy)
4 piquillo peppers, drained
1 tablespoon dried Aleppo pepper*
1Ž2 teaspoon cayenne pepper
1Ž4 teaspoon smoked Spanish paprika
Juice of half a lemon
1Ž4 cup extra virgin olive oil
In a food processor fitted with a steel blade, blend all ingredients for a good 3 minutes, incorporating any stragglers by scraping the bowl of the mixer with a rubbers spatula. This ensures the dip is super creamy. Taste for seasoning and spice level, store in the fridge or serve. If you store it in the fridge, bring it to room temp and give it a good mix before serving.
*You can substitute sweet paprika if you can’t find Aleppo.
*Recipe and image courtesy of Home Gardening & Entertaining Expert, Valerie Rice, of Eat Drink Garden.*