Antipasto whipped feta

salt

pepper

1/3 cup cream cheese

2 tbs sour cream

5 cloves garlic

2 tbs mayonnaise

4 pepperocini peppers

6 tbs olive oil

1 large red bell pepper

1/2 cup red onion

1 tsp white vinegar

1 cup feta cheese

1/4 cup marinated artichokes

1/2 cup marinated olives

Step 1

Preheat the oven to 425 f. to a small sauce pan, add the garlic and olive oil. simmer over medium heat until golden, 5-7 mins. remove garlic from oil and set aside.

Step 2

Place the peppers and onion on a parchment or foil lined baking tray. use 2-3 tbs of the garlic poached olive oil to coat the peppers and red onion. sprinkle with a pinch of salt and pepper and roast until the peppers just start to blacken around the edges, 20-25 minutes. if the peppers are not blackening, you can remove the onions from the pan and broil for 1-2 mins at the end of cooking time.

Step 3

To a food processor, add the goat/cream cheese, feta cheese, mayonnaise, sour cream, and the golden poached garlic. blitz for a few seconds, then drizzle in 1-2 tbs of the garlic olive oil. the olive oil will help the mixture process easier. process until the dip is light and fluffy in texture. transfer the contents to a small serving bowl.

Step 4

Roughly mince the roasted peppers and garlic, marinated artichokes, and pepperocini peppers. add the white vinegar, the remaining olive oil and a big pinch of salt. mix well to combine, then spoon on top of the feta dip. roughly tear some of the olives and scatter them on top along with some whole olives. garnish with a whole pepperocini pepper and serve with crudite, salami, crackers, sliced ciabatta and whatever else you'd like.

Step 5

Test