After I roasted those peppers last month I decided to make a spread with them. It turned out pretty well, but as I usually (always) do, I didn’t measure and I didn’t write down what I did, despite proclaiming repeatedly that I should “write this down so I don’t forget it”.
Jim and I are hosting a get-together and this spread/dip/whatever-you-call-it would be perfect. I’ve become a big fan of chopping and freezing so I can just throw things together when I’m in the mood, and I had frozen little snack bags of the peppers. Fortunately I remembered enough of the “recipe” to recreate it, and this time it’s even better!
Per usual, none of these measurements are exact. Tasting as you go is part of the fun!
- 8oz Neufchatel, softened
- 1/2 cup roasted peppers
- 2 cloves garlic
- 1/4 – 1/2 cup feta
- 1/4 cup chopped green onions
- dash sea or kosher salt
Puree the garlic cloves and roasted peppers in a blender or food processor. Mix with remaining ingredients. Serve with crackers and veggies. Or eat with a spoon. I won’t judge.
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