Cook the Issue 2010: Roasted Red Pepper and Feta Dip

Pielove, member

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This dip, with red peppers, dill, and feta, kind of reminds me of the Serbian dip ajvar, which I can buy in jars in my local grocery.  This dip was very good, but has very strong flavors-- with the feta, it did not need any extra salt.  That dip article really appealed to me-- I made all three.  The avocado green goddess was my favorite for its lovely mousse-like texture and appealing tarragon flavor.

In the background of this photo is my dad's jalapeno jelly on cream cheese-- a perfect pairing for festive colors and vibrant (!) tastes.

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Cook the Issue 2010: Beef Wellington Part 4: Chicken Liver Pate

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Cook the Issue 2010: Holidays, Sparkling Sidecar