This is an incredibly easy, incredibly delicious dip perfect with pita chips or raw veggies. My husband, who normally would shy away from two such exotic ingredients as roasted red peppers and feta cheese, begged me to make it after a coworker brought a similar dip to a potluck. I frequently bring it to gatherings because it’s so easy, I often have the ingredients on hand, and my friends always devour it.

Roasted Red Pepper Dip (makes approximately 3 cups)

1 7oz jar roasted red pepper

8 oz feta cheese, crumbled

1/2 to 2 cloves garlic (to taste)

extra virgin olive oil

freshly-ground black pepper

1. In food processor, process peppers, cheese, and garlic until a thick paste forms.

2. Stream in approximately 3 tbsps olive oil until dip reaches desired consistency.

3. Refrigerate for one hour, then serve with chips or veggies.

You can add salt if desired, but I find that the cheese is salty enough that you don’t need any additions. Adjust the garlic for your preferences; I prefer a lot of garlic (ask my husband) but you might want to tone it down. You can also roast the garlic first if you want something more mellow.

[This post was written by Kelli Best-Oliver]