It seems that everywhere we go out, in America, there is a need for a dip, and something to dip in. I always like dipping, especially as a child. And I noticed kids usually do, too, at least mine. The most attractive the color, the better! This spicy pepper and feta dip is no exception ! They always wantto try it, even if it’s too spicy for them. My 2 and 4 year-olds today had to try it once, then a second time each, to make sure it was too spicy for them, just because it’s so bright and looks so delicious. They did like it , but the bite was just too much for them. Lucky me, this one is for mommy!

It’s the end of the summer and you still need to make sure you enjoy these bright vegetables, peppers, tomatoes, zuchini, eggplants, they are so good on the grill. But have you tried making them into a dip?

A dip is a wonderful way to enjoy a snack with friends, especially in football season. Of course i enjoy the traditional dips, but I like making up one that’s original! Also, on the few days we are running late with school and i need a non-alcoholic mood pick-me-up, that really makes my day. Dipping pancakes into it, it is awesome. Dipping naan flatbread would is great treat! As a side with grilled zuchini, or eggplant, it’s wonderful. As thick salad dressing, it is fabulous! I yet had to find the meal that hits my tastebuds the best and make a separate post about it! Just wait, just wait…

This dip has such bright color, it is as beautiful as it is delicious!

Note of caution: I made that dip a few times. A month ago, the spice would have hit my tastebuds enough with just 2/3 jalapeno. Mid september, I needed the 1 1/3 jalapeno! If you discover this recipe at the end of the season, careful to add jalapeno slowly and play it by tastebuds!

Second: I suggested above, season affects taste intensity of your product. But another factor also plays out here: locally bought peppers may have much more intense taste for less water, especially organic ! The first time I made this dip, I used local 2 peppers, 1 tomato , 2/3 jalapeño , a bar of feta . With less jalapeño the sauce had a stronger spcity taste, and the taste of peppers was stronger.

This dip, is, for sure, awesome both ways! But mind the origin of your produce, you may have to tweak the recipe a little. This speaks to season and to where your produce comes from . Locally grown produce will be picked last minute, draw more nutrients from the soil, have more color ( which testifies to the nutrient density) , have less water so the taste is stronger ( they are also usually smaller, without having less nutrition!)

Organically and locally grown produce has a taste that does not come close to the water-washed grocery-store-bought produce. I THAT does not motivate you to buy from the farmers ‘market, what will? Give it a try, you don’t need to go spend a fortune! You can eat a little bit at first, you will see the taste is so much better , you won’t need as much condiments to dress your food. Not only you will enjoy the food more, but you will enjoy the farmer market experience, the human contact, the growing intimacy with farmers as you continue coming. After such a socially starved time during covid, that’s a mood booster, even for an introvert like me!

Finally, I do not recommend doubling the volume unless you have a lot of guests ! The dip keeps about 4-5 days. After that it can be a dressing but the taste turns a bit.

Enjoy the dip, and let me know what you enjoyed it with, may be it will inspire me to find the sweet spot, the best combitation!

Bon appétit !!

Yield: 10

Spicy Pepper and Feta Dip

Print

This spicy dip is perfect as side, as dressing on a summer salad, on flatbread or replacement for salsa sometimes. It is fresh, raw, full of healthy fats, and grets creamier with sheep feta. It is a perfect summer or end summer recipe. You can customize it however spicy you want it.

Prep Time 10 minutes

Ingredients

• 2 red or orange peppers, or one of each, preferably local or organic,
• 1 tomato,
• 1 jalapeno,
• 2/3 of a bar of sheep feta cheese, (costco has great organic feta cheese!)
• 1/3 cup Extra virgin olive oil (this brand is one of the best I found)
• 1 tsp French fine grey sea salt

Instructions

1. On a wooden cutting board, Cut the pepper, the tomato, the jalapeno, dice the feta.
2. Put the tomato pepper and jalapenos in the wide mouth mason jar of 16 oz or more. Blend the vegetables with an hand held immersion blender. Remove the blending foot from the jar, add the salt and diced feta. Blend again until smooth. Remove the foot, add the oil, and blend again.
3. Dip your pinky and taste, add more jalapenos if you like ! Goes well with flat bread, as salad dressing , on fried eggs over sprouts, replaces salsa on fatijas.

Play with your imagination!