4 ounces cream cheese
6 ounces feta cheese
10 small (or 5 large, about 1 1/4 ounces) PEPPADEW® peppers, removed from brine
1 tsp brine from PEPPADEW® peppers
1/2 tsp hot smoked paprika
1/2 tsp coarse salt
1 tbsp water
1. Combine the cream cheese, half of the feta, half of the peppers, and all of the remaining ingredients in a food processor. Blend them until smooth. Add the rest of the feta cheese and PEPPADEW® peppers and pulse until chunky. Chill.
Set out bowls of delicious store-bought marcona almonds (mixed nuts never stood a chance), veggie chips, and a platter of carrots, cucumbers, and yellow wax beans. Serve with this whipped feta and PEPPADEW® peppers dip.
Posted by: Martha Stewart