I first tasted this dip in 2006 when we went to the Olive Oil Tasting in downtown Sonoma. It was a really fun event in the old mission off the square. There was lots of wine, olive oil, snacks, and this yummy dip.
The chef from Blackstone winery was mixing up a huge batch of it while we were there. I kept going back for more because it tasted so good with the wine and I wanted to know what was in it! I knew there was basil and roasted red peppers, but I couldn't figure out the rest. I finally asked the chef for the recipe and he led me to their website where they had it posted.
You can make this using a food processor, which is how I do it. You can also chop and mix everything by hand if you don't have one it will just be chunkier, which is okay too.
One batch makes four cups of dip. So if you are hosting a party, or attending a party, this dip is perfect. It can be made ahead of time and stored in the fridge. Just divide it up in containers and you're all set. Or keep in one large container and scoop it out as you need it. That's what I do.
I must warn you though, it tastes mighty good with a glass of wine so be prepared to serve a lot of wine.
Mediterranean Herb Dip
adapted from Blackstone Winery
1 8 oz jar sun dried tomatoes, drained
1 10 oz jar roasted red peppers, drained
2 garlic cloves, roughly chopped
1 4oz container feta cheese
1 8oz bar of cream cheese softened
1/4 t. Worcestershire sauce
Dash of Tabasco
Salt and pepper to taste
1/2 cup fresh, flat leaf parsley
1/2 cup fresh, basil
1. Put the sun dried tomatoes, roasted red peppers and garlic in a food processor. Pulse until finely chopped.
2. Add the feta cheese, cream cheese, Worcestershire sauce and Tabasco. Pulse until combined.
3. Add parsley and basil. Pulse again until combined.
Makes 4 cups. Keep refrigerated.
Serve with pita chips or crackers. It also works well tossed with pasta or rolled up in a chicken breast and baked.