Whipped Feta and Roasted Red Pepper Dip
By Sandra WuPublished on January 11, 2019
Time
15 minutes
Yield
Serves 8
Ingredients
Before You Begin
Cow's-milk feta makes a firmer dip that holds up well at room temperature; do not substitute sheep's-milk feta, which is softer. Because feta is quite salty, avoid serving this dip with salted chips; crudités and pita bread make great accompaniments.
Instructions
- Combine vinegar and garlic in small bowl and set aside. Break feta into rough ½-inch pieces and place in medium bowl. Add water to cover, then swish briefly to rinse. Transfer to fine-mesh strainer and drain well.
- Transfer feta to food processor. Add red peppers, milk, paprika, cayenne, and reserved vinegar mixture and process until feta mixture resembles ricotta cheese, about 15 seconds. With processor running, slowly drizzle in 2 tablespoons oil. Continue to process until mixture has Greek yogurt–like consistency (some small lumps will remain), 1½ to 2 minutes longer, stopping once to scrape down bottom and sides of bowl. Transfer dip to bowl. If serving immediately, drizzle with remaining 2 teaspoons oil. (Dip may be refrigerated for up to 3 days. If refrigerated, let sit at room temperature for 30 minutes and drizzle with oil before serving.)
Time
15 minutesYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We defied tradition with this lush, salty Greek-style dip by using cow's-milk feta instead of a true Greek feta made with sheep's or goat's milk or a combination thereof. The reason: Cow's-milk feta produces a firmer dip that holds up well at room temperature. But we also wanted a dip that was loose enough to easily scoop up with soft pita, so we processed the cheese with a few tablespoons of milk in addition to the traditional extra-virgin olive oil. We also rinsed the feta in water to avoid an overly salty dip. A little garlic and red wine vinegar rounded out the flavors, and roasted red peppers, smoked paprika, and a touch of cayenne added a smoky profile.
Before You Begin
Cow's-milk feta makes a firmer dip that holds up well at room temperature; do not substitute sheep's-milk feta, which is softer. Because feta is quite salty, avoid serving this dip with salted chips; crudités and pita bread make great accompaniments.
Instructions
- Combine vinegar and garlic in small bowl and set aside. Break feta into rough ½-inch pieces and place in medium bowl. Add water to cover, then swish briefly to rinse. Transfer to fine-mesh strainer and drain well.
- Transfer feta to food processor. Add red peppers, milk, paprika, cayenne, and reserved vinegar mixture and process until feta mixture resembles ricotta cheese, about 15 seconds. With processor running, slowly drizzle in 2 tablespoons oil. Continue to process until mixture has Greek yogurt–like consistency (some small lumps will remain), 1½ to 2 minutes longer, stopping once to scrape down bottom and sides of bowl. Transfer dip to bowl. If serving immediately, drizzle with remaining 2 teaspoons oil. (Dip may be refrigerated for up to 3 days. If refrigerated, let sit at room temperature for 30 minutes and drizzle with oil before serving.)
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