This velvety concoction combines crumbled feta, cream cheese and sun-dried tomatoes with a hint of double cream for a luxurious texture.
This dip is perfect for spreading on bagel chips or toasted bread, making it an ideal addition to any gathering or a cosy night in.
Ingredients
150g feta, crumbled
165g tub cream cheese
150g Cooks & Co Sun-Dried Tomatoes
100ml double cream
1 Cooks & Co Red & Yellow Peppers (½ of each), finely chopped
3 bagels
25g Cooks & Co Sweety Drop Peppers
Method
1. Whisk the feta, cream cheese and ½ the sun-dried tomatoes with 2 tbsp of the tomato oil, then whisk in the cream until slightly thickened.
2. Season and stir in the remaining sun-dried tomatoes, chopped and the peppers.
3. Slice each of the bagels horizontally into 4 circles and place on a large baking tray, grill until golden on both sides.
4. Sprinkle the sweety drop peppers over the dip and serve with the bagel chips.
Cooks tip: Also great spooned onto jacket potatoes or toasted bread.
The Independent