Ingredients:

  • 8 oz block Feta Cheese, packed in brine (drained)
  • 2 Tbsp Full-Fat Cream Cheese (softened)
  • 1/2 cup jarred Roasted Red Peppers (well drained)
  • 1 medium Fresh Fresno or Jalapeño Pepper (seeds removed)
  • 1 small Fresh Garlic Clove
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 1-2 Tbsp Feta Brine or Water (for texture adjustment)
  • 1 tsp Fresh Lemon Juice
  • 1/4 tsp Dried Oregano
  • Pinch Freshly Cracked Black Pepper

Instructions:

  1. Drain the feta block well. Pat the roasted red peppers dry using paper towels. De-seed and roughly chop the fresh chili pepper and the garlic clove.
  2. Add the drained feta, softened cream cheese (if using), drained roasted peppers, fresh chili, garlic, lemon juice, dried oregano, and black pepper to the bowl of the food processor.
  3. Pulse the ingredients several times to break down the feta and peppers into a chunky paste. Scrape down the sides of the bowl.
  4. With the food processor running continuously, slowly drizzle in the Extra Virgin Olive Oil through the feed tube. Process for 2–3 minutes until the mixture is completely smooth and appears light and aerated. Stop and scrape down the sides frequently.
  5. If the dip is too thick or still slightly grainy, add the feta brine (or water) one tablespoon at a time while processing until the mixture is silky-smooth.
  6. Taste the dip. Add a tiny splash more lemon juice if needed for balance, or a pinch more pepper. It is unlikely to need added salt.
  7. Transfer the dip to an airtight container. Refrigerate for at least 30 minutes. Chilling is essential for flavor development and superior structure.
  8. Scoop the chilled dip into a shallow serving bowl. Drizzle generously with a little extra EVOO and sprinkle with dried oregano or chili flakes for visual appeal and garnish.