Ingredients: 1/2 teaspoon cayenne pepper,1 tablespoon dried Aleppo chili flakes*,1/4 cup extra virgin olive oil,12 ounces feta cheese (I like Israeli feta because it’s so creamy),1/2 Juice of a lemon,1/4 teaspoon smoked Spanish paprika,4 piquillo peppers, drained
Instructions:
- In a food processor fitted with a steel blade, blend all ingredients for a good 3 minutes, scraping the bowl of the mixer with a 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.
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