Mediterranean Feta Dip

This is delicious! We had to make some changes because we ran out of some things. We used 1/4 c. half-and-half instead of 1/2 c. milk because we discovered that our milk was bad when we got ready to measure it. Also, we only had about 2/3 c. feta cheese left, so we put all of that in. I'm actually glad that's all we used because I think I would have found the feta flavor overpowering had we used the specified amount. Lastly, rather than roasting the red pepper and using it for garnish, I roasted it and just threw it into the food processor with the rest of the ingredients. Next time, I might cut back on the hot sauce. I like the heat it imparts, but the flavor is too prominent. I also think that I will throw the kalamata olives in with the rest of it next time, rather than using them for garnish.

This is a creamy and smooth dip that everyone should try! It is also very refreshing, and made me think of summer, so I'll try again, then. The hot sauce made the dip a bit tangy as opposed to hot, but I kind of liked it that way. Veey good with pita bread.

This recipe is a keeper! I had grown tired of hummus over the summer and was looking for something a little different. This was it! It is not really hot/spicy with the hot sauce, but well seasoned and the flavors really blend well together. A snap to make. Served with pita chips and cucumbers. I used low fat feta and it did not seem to affect the outcome. You'll get raves with this one!

Wonderful dip that has a nice little kick to it. I used a little less milk because I added the moist roasted red pepper to the main dip mix. Served at work for Friday night drinks with cucumber slices, celery sticks and bread.

Wow... This was good! We used Syrian bread wedges to scoop it up!