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Unstill Life with Roasted Red Pepper, Feta Cheese, and a Whole Bunch of Random, Hard-to-Find Black Peppers
The final whipped concoction is the usual unattractive hue that results when red and white co-mingle, but it makes a really good dip for cucumbers and pita chips. Really good. Recipe is here courtesy of Ana Sortun, chef of Oleana in Cambridge, author of Spice, wife of local farmer.
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Copyright © 2006-13 Tammy Donroe
Hmm. I think I've eaten a dip like this before, only it was made with ricotta and also had pomegranate molasses in it. I'll add it to my never-ending list of recipes to try.
Posted by: Adele | May 19, 2008 at 01:56 AM
Adele: Your version sounds great, too. Really anything with pomegranate molasses sounds good to me.
Posted by: Tammy | May 19, 2008 at 09:04 PM
Oh hell! That looks so good. I wish my peppers were ready to be picked, they are so expensive at the market right now.
Posted by: Prettyneato | May 20, 2008 at 02:49 PM
Oh hell! That looks so good. I wish my peppers were ready to be picked, they are so expensive at the market right now.
Posted by: Prettyneato | May 20, 2008 at 02:49 PM