Tomato, Red Pepper, Basil, and Feta Dip

By jedrew_52

Ingredients

• 2 small garlic cloves
• 1 (7 oz) jar roasted red peppers, drained (1 1/4 cups)
• 8 oz sun dried tomatoes packed in oil, drained (1 cup)
• 1/4 cup drained bottled peperoncini, stemmed
• 1/2 lb. crumbled feta (1 1/2 cups)
• 8 oz cream cheese, softened
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 cup loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley leaves

Preparation

Step 1

Blend garlic, roasted peppers, tomatoes, and pepersoncini in a food processor until finely chopped. Add cheeses, Worcestershire sauce, salt, and pepper and blend until smooth, about 1 minute. With motor running, gradually add oil and blend until incorporated. Add basil and parsely and pulse until finely chopped.

Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.