Red Pepper and Feta Spread

I can't believe the holidays are rapidly approaching. And with those holidays are plenty of opportunities to entertain. It's always key to have a few solid recipes that not only can be thrown together at a moment's notice but are also versatile enough to suit a variety of purposes.

That's why I love this recipe. This recipe originally started out as a dip for fresh vegetables but can be used in a host of ways. Here I've made some cups out of baby seedless cucumbers and piped the spread into it. It's got a great tangy flavor that's kicked up ever-so-slightly with the green peppercorns. It's also a great festive color and is sure to be a hit at any of your upcoming functions. The best part - only has 4 ingredients, so you can make it anytime!

If you don't use this as a dip, try these different uses:
*Spread on a tortilla, roll, and slice into pinwheels
*Use as a great sandwich starter
*Pipe into phyllo cups for a great little appetizer
*Serve on endive leaves
*Pipe onto melba toasts, bagel crisps, crackers, etc



Red Pepper and Feta Spread
4 tbsp olive oil
2 red bell peppers, deseeded and sliced
1/2 red jalapeno or serrano pepper, deseeded and sliced
4 oz feta cheese
1 tsp green peppercorns in brine, drained and minced (optional)

Heat olive oil over low heat in a heavy pan. Add peppers and saute over low heat for 30 minutes, stirring occasionally, or until peppers are completely soft. Remove from pan and place onto a paper towel-lined plate to get rid of some of the excess oil. Place into food processor and process until smooth. Add feta and process until smooth, about 5-8 minutes. Add peppercorns and pulse until mixed in well. Allow to chill in the refridgerator for 30 minutes or so for flavors to meet. Enjoy!