Smoky Feta Dip
6 ounces crumbled feta (or 6 ounces feta, crumbled)
6 to 8 ounces jarred roasted red peppers, very well drained (this is all of a smaller jar, or half of a bigger jar, or about 1 ½ peppers, if you’re the kind of person who has home-roasted peppers kicking around)
1 garlic clove, peeled
¼ teaspoon smoked paprika (if you have it)
1/8 teaspoon cayenne (if you like spicy things)
¼ cup olive oil
White or sherry vinegar
Put all of the ingredients except the olive oil and vinegar in a food processor or, better still, a high-speed blender, and process until very well blended, stopping as necessary to scrape down the sides of the bowl or jar with a rubber spatula.
With the motor running, drizzle in the olive oil and blend until very creamy. Now taste the dip. If it needs a little oomph, add a splash of vinegar and blend to mix. If it’s thin or grainy, add a splash more olive oil and blend some more. (The dip will thicken in the refrigerator.)
Serve with raw vegetables for dipping. (I especially like to serve it with cut-up red peppers, but maybe that’s weird.)
If peppers aren’t your thing, try increasing the olive oil to ½ cup, and add the juice and grated zest of one scrubbed lemon along with some mint, either dried or fresh. Skip the smoked paprika.