Greek Roasted Pepper & Feta Dip

Ingredients

• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of extra virgin pine nut oil
• 2 cloves of garlic, chopped
• 1/2 teaspoon of red pepper flakes
• 2 cups of crumbled feta cheese (approximately one pound)
• 3-4 pickled red bell peppers (drained and cut into 1″ pieces)

Process

In a small skillet over medium heat, warm the extra virgin olive oil and pine nut oil. Add the garlic and cook until it starts to turn translucent, 1 to 2 minutes. Sprinkle in the pepper flakes and cook for 30 seconds longer. Remove from heat. Place the garlic mixture in a food processor and add the feta and drained peppers. Blend until smooth, stopping periodically to scrape down the sides of the bowl. Transfer to a bowl and cover to store in the refrigerator for at least one hour before serving. The texture will thicken slightly. Serve as a dip with breadsticks or slices of red/yellow bell peppers on toasted biscuits.