Red Pepper Feta Dip - An Approximate Recipe

•  8 oz feta, crumbled (plus a bit extra for garnishing)
• 1 jar Roasted Red Peppers, drained (you can rinse them too so it doesn't get as oily or you can just drain them and use less olive oil)
• 2-3 pieces of Sundried Tomatoes (optional)
• Olive Oil
• Garlic
• Cayenne Pepper
• Seasoning Pepper (I prefer Spicy Pepper Medley but Montreal Steak Spice is fine)
• Oregano
• Onion Powder

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1. Add the feta (crumbled) to a blender with about 1/4 c of olive oil to start. Sometimes I put the feta in the microwave for a few seconds to make it a little softer and easier to blend (don't @ me, let me do me). Blend for about 30 seconds.
2. Scrape the sides and mix the feta a bit so it's easier for the blender to get the top. Add the roasted red peppers and sundried tomatoes (again, optional). Blend.
3. Continue to blend, stopping to scrape the sides. Add olive oil as needed to help get the dip to a smooth, blended consistency. 
4. Add as much or as little garlic and cayenne as you want. I usually add 1-2 Tbsp of garlic and 1-2 tsp of cayenne.
5. Once happy with the consistency, pour dip out into a container (or serving dish if you are fancy), spreading around until level.
6. Sprinkle the remaining crumbled feta, seasoning pepper, oregano, and onion powder across the top. Add as much or as little as you choose.
7. Eat it all in one sitting or put leftovers in the fridge (make sure you pull it out a bit early before you eat it next time so it has time to soften up a bit after solidifying in the fridge). 

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Okay, so I did promise that you would get the recipe before any back story or other ramblings. Basically, I am not going to tell you the origin story of the roasted red pepper but I will add a couple of helpful tips for reading my recipe. 

My gramma (and my mom, too) is an amazing cook and baker. However, her recipes include the ingredients, and if you are lucky, measurements. That's it. I have inherited her practices. The fact that I gave you instructions is a gift. Also, sometimes I just like to feel the ingredients, you know what I mean (you probably don't because I don't half the time). For example, it doesn't even matter what spices you add to the top, my choices change based on my mood. I just tried to give you a rough idea of the standard ones that don't really change to get you started. I have also added rosemary, basil, sage, and/or greek seasoning blends in the past. The world is your oyster. 

So, after reading the recipe, you probably will be annoyed with it and future recipes, but guess what -- it's my blog and you can't tell me how to do it. 

I also could have included a picture but I didn't have any and I don't feel like making it just for a photo op so beat it.