Monday, February 23, 2009

Tyrokavteri: Feta and Roasted Red Pepper dip

Once again, this is another recipe inspired from something I tried at a restaurant. It was at Giorgio's in Milford, NH. They have a great menu in general but sadly I don't think this appetizer is on it anymore. My version is a little thinner and spicier than Giorgio's but the flavor is very similar. It's creamy, sweet and tangy and takes all of 5 minutes to make.


8oz block light cream cheese, softened
2.5 oz feta cheese
1 large roasted red bell pepper, drained
1 large garlic clove
1 tablespoon lemon juice
2 tablespoons half and half or light cream
2 teaspoons Oregano
1/2 teaspoon red pepper flakes (use less if you're sensitive to spice)
black pepper

Pulse the cream cheese, garlic, and roasted bell pepper in a food processor. When the pepper is well broken up and the mixture becomes a salmon color, add the feta, oregano, pepper flakes and black pepper. Pulse until the feta is broken up thoroughly. While the machine is running, add the lemon juice and half and half and blend for 20 seconds or so. I don't add salt because the feta is salty enough for my taste. Taste and adjust seasonings as necessary. Serve with pita chips or raw vegetables.

All text and photographs © 2008, 2009 Food is to love / Andrea Quigley