My good friend, E, popped by the cabin today with a special surprise. About a month ago, she and her grade five class at school had visited the Blue Flame Kitchen in Calgary where she learned to make macaroni and cheese, muffins, yogurt and lime dip and roasted red pepper dip all from scratch. The other day she decided to recreate the roasted red pepper dip at home. Her family were impressed with this delicious dip and I was lucky as she set some aside for me to sample. We are actually enjoying it now as we write this post together.
E’s Roasted Red Pepper Dip
1 cup roasted red peppers, drained (canned, jarred or make your own)
1 ½ cup feta cheese, crumbled
1 teaspoon cayenne (or to taste)
1 teaspoon garlic, minced
1/3 cup canola oil
Put all ingredients, except for the oil, in a food processor. Puree until smooth, adding the oil while mixing. Transfer to a serving dish and refrigerate for 1 hour before serving.
Serve with vegetables, nacho chips, chips, crackers, pita bread, etc.