- 1 (6 ounce) jar roasted red peppers, drained and coarsely chopped
- 1/4 cup roasted garlic
- 1 teaspoon hot pepper sauce, or to taste
- 1/2 cup freshly squeezed lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground white pepper
- 8 ounces crumbled feta
- 4 ounces cream cheese, softened
- 1/4 cup extra-virgin olive oil
- 1/4 cup half-and-half (optional)
- Place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. Add feta and cream cheese, and puree until smooth.
- With blender running, slowly pour in olive oil until incorporated and thickened. Stir in half-and-half if needed to achieve a dip consistency. Cover and store in the refrigerator until ready to serve.
03/05/2017
recipepes.com
roasted garlic tyrokavteri, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
