2 whole roasted red peppers
2 cups crumbled feta cheese
1 clove garlic, chopped
2 tablespoons extra virgin olive oil
1 green onion, sliced thin on the diagonal
Combine all the ingredients except green onion in a food processor. Pulse for 10 seconds, scrape down the sides, then repeat until combined and smooth, about 1 minute. Spoon into a bowl and sprinkle with green onion. Serve with celery, toasted pita, crostini, tortilla chips, or broccoli. Makes 1 1/2 cups.
To roast red peppers:
Cut the peppers in half and clean out the seeds and pith. Place them on a baking sheet skin side up. Place the sheet in a 450-500 degree oven set on broil. The skin will start to blacken in 7-10 minutes. Once the skins are brownish-black, remove from the oven and immediately place in a ziploc bag. Close and let sit for 20 minutes or so to let the peppers have time to cool and “sweat”. Once they have cooled you will be able to peel the skins right off. You can also roast whole peppers over an open gas flame. Just lie them on one side of a lit burner until the skin is blackened and turn with tongs until all sides are blackened, then place in a plastic or paper bag, seal, let cool, and peel.