2nd appetizer from BFCP

Here is the second recipe promised from the Black Friday Cocktail Party. It would make a great addition to any Christmas buffet too, just play up the red and green a little more, and it’ll fit right in. Enjoy!

Feta, Roasted Red Pepper, and Pine Nut Dip

Courtesy of Meredith Deeds and The Big Book of Appetizers

6 ounces feta cheese
1/4 teaspoon minced garlic
1 cup sour cream
4 ounces cream cheese
Salt and freshly ground black pepper
1 roasted red bell pepper, diced
1/2 cup packed fresh Italian parsley leaves, finely chopped
1/4 cup toasted pine nuts
Pita chips, crackers, and/or crudités

Place the feta, garlic, sour cream, and cream cheese in a food processor. Pulse until the ingredients are just combined. Scrape into a medium mixing bowl and stir in the red pepper and parsley.  Season to taste with salt and pepper. (May be done to this point up to one day ahead, covered and refrigerated, then brought to room temperature before serving.)

Spoon the dip into a serving bowl and scatter the pine nuts on top, just before serving.

Serve with pita chips, crackers, and/or crudités.

Makes about 2 1/2 cups