Holy cow are the holidays a lot of work. Decorating, recitals, gifts, wrapping, food prep… I feel some days that I am going crazy. I do try to spread out the work and simplify, especially this year with a newborn. We didn’t put up all the decorations and we will definitely be ordering pizza but I do like to bake and cook and host so I do what I can.
Photo Courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca
I was offered the cookbook 150 Best Dips & Salsas
Photo Courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca
I recently made this Feta and Roasted Red Pepper Dip for our annual cookie swap (it’s the dip in the photo on the left at the top that’s red). It’s a super snap to whip up and perfect for last minute. It’s just two items and both store well long term so you can pick them up in advance.
Enjoy and here’s to the holidays!
- 8 oz feta cheese (see Tip) 250 g
- 2 roasted red bell peppers, quartered or 2 store-bought
- Hot pepper sauce, optional
- In food processor fitted with metal blade, process feta, roasted peppers, and hot pepper sauce, if using, until smooth, about 30 seconds, stopping and scraping down sides of the bowl as necessary.
- Transfer to a bowl and serve or cover and refrigerate for up to 3 days. If refrigerated allow to stand at room temperature for 20 minutes before serving.
- Tip: Use creamy feta cheese (about 26% M.F.). The lower-fat versions produce a drier dip. If your results seem dry, add 1 tsp (5 mL) or so of extra virgin olive oil and pulse.
- Vegetarian Friendly
Courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Michelle Little
Writer & Photographer
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