"This recipe riffs on the same flavors I loved as a kid, except now I'm in my 30s and can crack into the finished dip well before guests arrive because now I am the boss. Oil-packed, sun-dried tomatoes provide such a distinctive sweet and earthy flavor, which goes very well with spicy Calabrian chile pasta and salty, creamy feta. Did I mention the whole thing takes just 5 minutes?"
"Leftovers of this dip can live many lives. If you're out of carrot sticks, try it spread on turkey sandwiches or as the base of a loaded veggie toast. Toss it with pasta, loosened with pasta cooking water, to make an easy sauce. I love it as part of a grilled cheese sandwich, or slathered on a crostini and served with hearty soup."
The dip combines oil-packed sun-dried tomatoes with cream cheese, butter, Parmesan, spicy Calabrian chile, and salty creamy feta to create a rich, terracotta-colored spread. The preparation takes about five minutes and yields a texture better suited to breadsticks than celery. The flavor profile balances sweet, earthy tomatoes with heat and tang from chile and feta. Leftover dip can be used as a sandwich spread, a base for veggie toast, a pasta sauce when loosened with cooking water, a grilled-cheese filling, or a crostini topping served alongside hearty soup. The recipe emphasizes quick preparation and versatile serving options.
Read at Bon Appetit
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