Roasted Red Pepper & Feta Dip

Ok.

So, this is a dip that I would not necessarily associate with Thanksgiving.  In fact, I didn't even make it for Thanksgiving.  I made it because I was trying to make something else entirely.  I failed,  but still somehow managed to make lemonade of lemons.

Or, dip from whatever that mess I tried to create was.

See, here's what happened:  I tried making fritters.  Even though I rarely like fritters.  I generally find them over-fried.  A nice, crisp coating is one thing, but a deep, thick layer of solidified oil is not appetizing to me.  In the least, thank you very much.

So, here's me, trying to lightly fry fritters made with roasted red peppers and feta cheese.  And, here's also me, being so anal about the lightly fried part, that I play with in the pan until they essentially fall apart.  A mess, I tell you.

After the third try failed, I gave up.  Better to live to fight another day than get agitated and burned out with the fritter business for good.  But, I still had some of the fritter mix left.

What's a girl to do, right?

I mean, other than break out a sleeve of buttery crackers and go to town.

So, I invented a dip out of my failure and called it a day.  The fritters will come eventually, when I have regained the patience to try for frying perfection.

Until then, believe me when I say that this dip will not disappoint, or make you wish you had fritters.

Unless you want fritters for dessert.

That, I completely understand.




Roasted Red Pepper & Feta Dip

1 roasted red bell pepper, drained and chopped into small pieces
1 cup crumbled feta cheese
1 tbsp roasted garlic
1 tsp lemon juice
1 tsp diced jalapeno
Salt & Pepper to taste



Combine all of the ingredients using a food processor.



Variation:
For a baked version, spread dip into a small casserole dish or ramikin.  Top with 1/4 cup panko bread crumbs.  Bake at 350F for 10 minutes, or until cheese bubbles.  You may need to double the recipe if you don't have a small enough baking pan.