Red-Pepper Feta Dip (Rachael Ray)

By KDCooks

Rachael Ray Magazine (May 2010)

Ingredients

• 4 pita breads, split and cut into eighths
• 2 jarred roasted red peppers, drained and chopped
• 6 ounces feta cheese
• 2 large cloves garlic, chopped
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

Preheat the oven to 375°. Place the pitas on a baking sheet and bake, turning, until crisp, 15 minutes.

Meanwhile, using a food processor, puree the red peppers, three-quarters of the feta cheese, the garlic and cayenne. Top the dip with the remaining feta and serve with the toasted pitas.