Recipe courtesy Woodhaven Farm
3 garlic cloves
1 jar, about 7 to 8 ounces, roasted red peppers, drained
1 cup rehydrated sun-dried tomatoes
¼ cup pepperoncini, stemmed and seeded
1 ½ cups feta cheese, crumbled
8 ounces cream cheese, softened
¼ teaspoon soy sauce
¼ cup olive oil
1 cup fresh basil
1 cup flat leaf parsley
Blend garlic, peppers, tomatoes and pepperoncini in a food processor until finely chopped. Add the cheese, soy sauce and adjust seasoning. Blend until smooth and while the motor is running, gradually add the oil.
Add the basil and parsley and pulse until finely chopped.
Makes about 4 cups. Serve with pita chips, cucumber or radish slices and celery.
