Smoky Feta Dip
By Catherine Newman
Makes about 6 (1/4-cup) servings
Total carbohydrates: 3 grams per serving
Hands-on time: 10 minutes
Total time: 10 minutes
We like to make dips with protein-rich ingredients such as cheese, beans, and nuts, because then you can eat something fun, filling, and wholesome at the same time. This dip is especially tangy and lovely because of the combination of sharp feta and sweet peppers. If you have it, the smoked paprika will add an extra kick of smokiness. But even if you don’t, the peppers will still give the dip plenty of smoky flavor.
6 ounces crumbled feta (or 6 ounces feta, crumbled)
6 to 8 ounces jarred roasted red peppers, very well drained (this is all of a smaller jar, or half of a bigger jar, or about 1 ½ peppers, if you’re the kind of person who has home-roasted peppers kicking around)
1 garlic clove, peeled
¼ teaspoon smoked paprika (if you have it)
1/8 teaspoon cayenne (if you like spicy things)
¼ cup olive oil
White or sherry vinegar
Put all of the ingredients except the olive oil and vinegar in a food processor or, better still, a high-speed blender, and process until very well blended, stopping as necessary to scrape down the sides of the bowl or jar with a rubber spatula.
With the motor running, drizzle in the olive oil and blend until very creamy. Now taste the dip. If it needs a little oomph, add a splash of vinegar and blend to mix. If it’s thin or grainy, add a splash more olive oil and blend some more. (The dip will thicken in the refrigerator.)
Serve with raw vegetables for dipping. (I especially like to serve it with cut-up red peppers, but maybe that’s weird.)
If peppers aren’t your thing, try increasing the olive oil to ½ cup, and add the juice and grated zest of one scrubbed lemon along with some mint, either dried or fresh. Skip the smoked paprika.