1 – 12 ounce jar of roasted red peppers
1 to 2 garlic cloves, minced
6 ounces of crumbled feta cheese
1 – 8 ounce cream cheese
A couple of dashes of red hot sauce
Salt and pepper

Pita pockets
fresh red pepper

1. Unwrap cream cheese and place into a medium bowl, leave out on counter
to soften ahead of time( a few hours).
2. In the meantime, drain the roasted peppers and cut into very small pieces.
3. In the same bowl as cream cheese, add feta, garlic, chopped jar peppers and
mix well with a wooden spoon. Add salt and pepper to taste and a few dashes of
red hot sauce. Mix well and place into serving bowl.
4. Slice red pepper into one thick ring. Place into center off dip, cover and refrigerate.
5. Just before serving.
6. Oven 350 degrees.
Start with 3 pita pockets. Cut the pockets into 8 mini triangles. Place on triangles
on a cookie sheet.
7. Bake for 10 to 15 minutes until warm to touch. Place warm pita triangles on a platter surround the dip bowl. Serve immediately.
8. ENJOY – Have fun dipping….

Everyone loves a good dip, and I’m no exception. Chips and dips are the order of the day when my daughter, Mia, arrives home from college. If it looks like dip and smells like dip….well, it’s dip in her world and she won’t turn her nose up no matter what flavor!

Dips are great meal starters. Just recently, I hosted dinner for 7 family members who traveled from 4 different locations, ultimately arriving at 4 different times. A glorious red pepper dip was ready and waiting along with other finger appetizers. Everyone was happy as I just kept refreshing the chips and kept the finger foods coming.

I always set up the living room with appetizers and drinks for the first half of the dinner hour, till everyone arrives and settles down. You want to give folks time for socializing, a healthy dose of gossip, and “happy to see you again” conversation. I try to avoid dishes, utensils and too many plates. Finger foods tend to keep the “pre-dinner” relaxed and simple, and this featured dip with pita triangles is one of the tastiest. Combine this with plenty of pickings and you have a recipe for a successful evening.

This recipe is from my other daughter, Marisa, who is a great cook in her own right. Whenever I call her after we both get home from work, I always ask what she’s cooking for dinner. Marisa and her husband, Jeff, are always experimenting; they are really into cooking. When I called Marisa for this recipe, she emailed me all the ingredients but no measurements! I called again for more details, and Marisa told me she just wings it. I was so proud. My daughter is becoming such a truly creative cook. So, I winged it and it came out great. Who knew?!

“Like Mother, Like Daughter”, sounds real good to me!

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