Roasted Red Pepper and Feta Dip

I love red roasted peppers especially the long red ones imported from Greece in a jar with a vinegar brine which have a wonderful smoky flavour. Don't use roasted red peppers from elsewhere, I have tried and they aren't the same, too sweet and the pieces are too thick and bland. Making a dip is ridiculously easy and if you let it sit overnight it will taste even better. My friends were raving about this recipe so I decided to post it.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 3  roasted red peppers (Greek ones for the best flavour)
• 120  g feta cheese
• 2  tablespoons ricotta cheese
• 1  small garlic clove (crushed)
• 1  tablespoon olive oil
• 1  dash Tabasco sauce (or other hot sauce)

Directions

1. Roughly chop red peppers and place in small food mixer.
2. Crumble feta and add to mixer with all of the other ingredients.
3. Blend until a mostly even orange colour, there will be small white flecks of feta but it should be fairly smooth.
4. Place in a small container, cover and refrigerate overnight.
5. Serve with crackers, corn chips and vegetable sticks.