Simple Dips



Oregano Feta Dip




Roasted Red Pepper Dip

 I have finally pulled out last of the oregano, rosemary and basil from my garden before the thanksgiving(ours was on October 10th!). I didn't want to dry them as I still have bottles full of dried herbs. Made pesto out of basil, froze the pieces. Used up rosemary for turkey, roasted potatoes and as garnish for my thanksgiving table. Oregano was the only problem herb left . I don't like to use fresh oregano in my dishes as it overpowers almost everything. I love the aroma of this herb but I like to use it dry in my cooking. I also happened to have lots of red peppers which I finally roasted and threw them in the leftover dill pickle bottle! Both red peppers and oregano were used in the dips for my crudités like this grilled chicken, shrimps, grilled paneer and peppers. The colors of the dips were very inviting and fresh. They were good also as spreads on our sandwiches with leftover grilled chicken and paneer.

Oregano Feta Dip
Ingredients
1 cup fresh oregano leaves
1/4 cup feta crumbles
Pepper to taste
1 tbsp olive oil

Blend everything together.

Roasted Red Pepper Dip
Ingredients
2 medium red peppers, roasted, peeled, cubed (or use 1 jar of storebought roasted red pepper)
Salt and pepper to taste
2-3 tbsp red wine vinegar

Blend all the ingredients together, adjust the thinness of the dips to your liking.

went oh-so-well with all my grilled dishes!

grilled lamb

grilled shrimps, paneer, peppers