It’s been a while! I have so many new recipes to share and so many pictures to edit. Hence the lack of new recipes.
I don’t think I’ve ever been more excited for Thanksgiving. Now that I have a full-time job, long vacations are far and few between. No more month winter vacation or no class Fridays. Eh. The growing pains of becoming an adult. So a 5-day weekend–it felt like winning the lottery!
This long weekend has been a great opportunity to make new, fun side dishes. Honestly, with working every day, making multiple dishes each night is a bit of a handful. So in my effort to learn to cook, my focus has been on main dishes. Thanksgiving was a great chance to master some appetizers.
Matt has always been a dip-guy. He loves chips. So when I found this kopanisti recipe, I had to try it. This dip is great for pita chips, carrots, celery, and other finger veggies. A great change from the usual french onion dip Matt has been devouring.
- 10 oz feta
- 2 roasted red bell pepper, skin peeled
- 3 tbsp olive oil
- 2 cloves garlic
- 1 tsp Tabasco garlic red pepper sauce
- 1/2 tsp red pepper flakes
- Salt to taste
- To roast red bell peppers, preheat oven to 375 degrees. Line aluminum foil over a baking tray. Place the entire pepper (stem and all) on the tray and place in oven. After about 20 minutes, turn the pepper over. Flip the pepper over to another side after an additional 20 minutes. After all sides are wrinkly and well-cooked, remove peppers from oven.
- Let peppers cool for 20-30 minutes. Remove the skin from the peppers.
- Add the feta, roasted red bell pepper, olive oil, garlic, Tabasco, and red pepper flakes to a food processor. Pulse for about 60 seconds and taste. Season with salt as needed.
- Serve with toasted pita chips, carrots, celery, or other veggies. Enjoy!
Source: What’s Gabby Cooking?