Spicy Feta Dip
This spicy, spreadable cheese dip is made with just a few ingredients but is loaded with flavor. The mixture of umami-packed sun-dried tomatoes with the North African red pepper blend known as harissa, complement the briney feta cheese. While this recipe is great served as a dip for vegetables, pita chips or bread, it can also be spread on sandwiches or served as a topping alongside lentils and lamb.
Harissa can be bought in the international or spice section of most grocery stores and is made up of a red pepper and tomato paste base with coriander, cumin, caraway, onion, garlic, red chilies and lemon. Since it is a blend, the spice level can often differ between brands.
½ cup oil-packed sun-dried tomatoes
¼ cup harissa
6 ounces crumbled feta cheese
½ cup extra-virgin olive oil
In the bowl of a food processor fitted with the blade attachment, add the sun-dried tomato, harissa and pulse until finely chopped. Add the feta and olive oil and continue to pulse until combined. The feta should be in fine crumbles but still have some texture.
Add to an airtight container and refrigerate until ready to use. Can be made up to a week in advance.
Makes 1½ cups.