Well friends, we’ve got ourselves a food allergy in the house. Poor little Rocco can’t have sesame. I realize this could be so much worse, I do. But I’d like to remind you that my blood is full of Lebanese. There’s actually a good chance I have hummus running through my veins. And as you know, hummus is made out of tahini, or sesame paste. Im sure you can do the math..no hummus for Rocco. Kind of a big deal around here…but just praying this is something he can grow out of.
And if you follow along on Instagram, you know that Roccoboy is quite the dip connoisseur. Which has left me no choice but to replace hummus with something equally as delish for my fam. So here it is….I give you this Feta + Roasted Red Pepper Dip.
Super yummy, super creamy (sorry..I had to) and super terrific for keeping in the fridge at all times for snacks and lunches. We eat in on everything and it also makes a great appetizer for company.
It’s a cinch to mix up and keeps so well for days and days. Hope you guys enjoy this one..have a great weekend!
Feta + Roasted Red Pepper Dip
8 Ounce Package Cream Cheese, at room temperature
3/4 Cup Sour Cream
1 Garlic Clove
12 Ounce Jar Roasted Red Peppers, drained
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1/2 Cup Crumbled Feta
Place the cream cheese, sour cream, garlic, roasted red peppers, salt and pepper in the bowl of a food processor and process until smooth. Add the feta and pulse 5-8 times, or until desired consistency. Season with additional salt and pepper to taste. Store in the refrigerator.