Roasted Red Pepper Greek Dip

Honestly, you’re going to think all I have been cooking lately are dips and desserts. Not true! But this one turned out exceptionally well so I have to share it. Next week, I promise a main course.

This was another hors d’oeuvres I made for our Thursday Canasta card game. They all seemed to like it. I often have a half dozen roasted red peppers in the fridge so this came together very easily. I like having peppers all roasted on hand to add to salads, scrambled eggs in the morning, stir-fries, or in this case making a dip.

I love the flavor of fresh thyme in Greek dishes, although I did add a little dried oregano, too; the traditional Greek herb.

There are only a few ingredients in this dip and you whip it up in your mini-max or mini-blender and let it sit a few hours in the fridge, or overnight. Very easy.

It’s perfectly OK to use roasted red peppers in a jar, but I think the flavor and texture of the freshly roasted are much better. You will need 1 cup of roasted red pepper. If you have not roasted peppers in the past, give me a shout, and I will explain. It is easy and makes your house smell delicious! I think it is why my husband fell in love with me, as he came as an unexpected guest (Thank you Jerry Cronin!) while I was roasting red peppers! Maybe that is why I like them so much!

Start by blending them thoroughly in the mini-max. Add 1/2 block (4 oz.) softened cream cheese and 1/2 cup mascarpone.

I usually use a different brand, but it was not available so tried this one. This one was much creamier (looser)  and a little sweeter, but worked really well in this dip. Mascarpone is like cream cheese on steroids, Italian style! Add the dried oregano, 1/4 tsp. grated garlic, 1 Tbsp. fresh thyme, 1 Tbsp. chopped fresh chives and blend again until very smooth.

My Dad made this cutting board for me when I was in High School. He was an accomplished carpenter, wood carver and furniture maker.

These are two graceful cranes my Dad carved and in the background is a beautiful piece of driftwood my dear brother, Skip carved. I guess it runs in the family!

Remove the roasted red pepper/cheese from the blender. Chop about 12 rich and delicious, salty Calamata olives and add them to the roasted red pepper cheese mixture along with 1/2 cup Feta cheese.

Stir together.

Taste for salt. It may not need any because of cheeses and olives, but add as necessary. I always add freshly grated black pepper t0 give it a little spark. Put into a serving dish and top with more Feta and more fresh thyme. Voila!

 

This dip was great with fresh veggies and pita crackers. I think it would also work very well topped onto grilled chicken or folded into pasta with shrimp.

ENJOY!

This is a new flower this year-A Mexican Lily. I don’t know a lot about it yet, but it is beautiful! I planted many bulbs and believe they are all different colors. If you don’t find me in the kitchen, I will be in the garden!

UNTIL NEXT TIME, KEEP ON LOVING

WHAT YOU ARE DOING IN THE KITCHEN!

OPA!

Roasted Red Pepper Greek Dip

Richly flavored, salty, creamy and very satisfying.

Ingredients

  • 1 cup Roasted Red Peppers
  • 4 oz. Cream Cheese
  • 1/2 cup Mascarpone Cheese
  • 1 Tbsp. Freshly chopped thyme
  • 1/4 tsp. Oregano, dried
  • 1/4 tsp. Garlic, grated
  • 1 Tbsp. Chives, chopped
  • 1/2 cup Feta cheese, more for garnish
  • 12 Calamata olive, chopped
  • Fresh Thyme for garnish
  • Salt/Freshly ground black pepper to taste
  • Olive oil drizzle for garnish

Instructions

  • Place peppers in a small food processor/mini-max. Blend until smooth.
  • Add cream cheese and mascarpone and blend again until well incorporated.
  • Add dried oregano, fresh thyme, grated garlic, chives and blend again until very smooth.
  • Remove from blender and add 1/2 cup Feta cheese, and black olives. Stir well to combine. Taste for seasoning. Add salt/pepper and more thyme if needed. Drizzle with olive oil.
  • Garnish with more Feta and fresh thyme and let sit in the fridge for a couple hours or overnight to combine flavors.
  • Serve with fresh raw veg-crudite-and pita crackers.

 


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