Summer fiestas are upon us. What better food gift to bring then homemade chips and dip. Summer to me always embraces spice and bright fresh flavors. So we decided to create a spicy dip, a spicy chip, a bright dip, and a bright chip! Here we made a bright olive oil salted rosemary chip, a roasted red pepper feta dip, a spicy roasted tomatillo salsa, and a cayenne lime chip. Mix and match and you won’t disappoint!
IngredientsRoasted red pepper feta dip:
1 cup cream cheese
1 cup feta
2 med red bell peppers
1 Tlbs. Water
½ a lime
Salt and pepper to taste
3 packs of pita, approx. 15 pita breads
2 sprigs fresh rosemary
4 Tlbs. Salt
2 Tlbs cayenne
¼ cup olive oil
Dips:*be sure to remove outer layer of tomatillo and wash all the stickiness*
On an open flame (we literally place vegetables on stop top burners) roast your bell peppers and tomatillos. You want the skin to blister and blacken, which is how you know your vegetables are fully roasted. Set asides tomatillos. We are now going to make the cheese dip.
Cut green tops off over your bell peppers, wash off blackened skin, wash out all of the seeds, and chop. Place feta cheese, cream cheese, bell peppers, water, and a squeeze of half a lime in blender and blend on high until all fleck of red blend together. Pour mix into a sauce pan on low heat and whisk until mi thickens as it reduces, about 5-7 min. Pour serving bowl and serve hot or chilled.Now, super simple, place the tomatillos with blackened skin into a blended with a pinch of salt and pepper and blend. Pout into serving bowl and you can garnish either how you like.
Place chips around your dip and get to dipping!