Tomato, Red Pepper, Basil and Feta Dip
adapted from Gourmet Magazine, July 2003
3-4 garlic cloves
3 roasted red peppers (or one small jar)
8 ounces sun-dried tomatoes, drained
1/4 cup peperoncini, chopped, stemmed and seeded
1/2 pound crumbed feta cheese
1 package cream cheese
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup fresh basil leaves
1 cup fresh parsley leaves
Blend garlic, peppers, tomatoes and peperoncini in a food processor until paste-like. Add cheeses, Worcestershire sauce and spices and pulse to incorporate. Stream in olive oil while motor runs. Lastly, add basil and parsely and pulse until the dip is fairly smooth and evenly colored.
Dip can be made ahead and refrigerated. Leftovers are wonderful when smeared on chicken that is about to be roasted.