Ingredients:

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2 large red bell peppers, roasted and peeled*

1/2 Anaheim pepper (or up to the whole thing if you like hot!), chopped and deseeded
(jalapeño works, too)

2 cloves garlic

450 g (~1 lb) vegan feta (I highly recommend Violife)

1/2 cup cream cheese (*insert more free advertising for Violife here*)

Zest of 1 lemon

2-3 TBSP fresh lemon juice

3 TBSP olive oil

1/4 tsp smoked paprika

Dash cayenne pepper for topping (optional)

 

Blend together:

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1) This is ridiculously easy. Dump all ingredients into food processor and pulse until it becomes creamy, whipped, heavenly goodness. Test and adjust seasonings to taste. Serve with crackers, pita, chips, or veggies or use as a sandwich/wrap spread. It tastes good on nearly anything!

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*If you are roasting the peppers yourself, heat oven to 430°F/210°C. Cut peppers in half, lengthwise, remove stems and seeds, and rub all over with olive oil. Line a baking tray with parchment paper place pepper halves skin-side down. Sprinkle oiled halves with a pinch of salt and roast for 20-25 minutes. They should be soft and the skins should begin to darken in spots. Remove from oven and set aside until cool enough to peel skins.

 

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